Or why not make the most of the weather by sitting in the garden and serving them broken into pieces with fresh strawberries and ice cream? They’re even more delicious accompanied by a light glass of prosecco, Pimms or simply a diet coke and a squeeze of lime…
So, here it is, our exclusive recipe from Head Chef of The Stable Door Café Paul Plumbley – enjoy making and eating them!
Please note that the allergens in this recipe are flour and milk.
Preheat the oven to 155c.
In a large bowl or mixer place the butter & sugar, whisk till it becomes smooth and creamy.
Sieve the flour, cornflour and salt into the butter and mix in.
Place on a baking tray and roll out until approximately 12mm thick.
Chill for 30 minutes.
Bake for 22 minutes.
Leaving in the tray, cut into fingers or squares.
Put back in the oven for a further 8-12 minutes.
Leave for 10 minutes then remove from the tray and place on a cooling rack.
Sprinkle with more caster sugar.