Dear Customers,

We hope everyone is keeping well and safe in Lockdown 2.

We are sad that we cannot meet up before Christmas due to government guidelines but you have a chance to order some of our goodies and gifts for the festive season.

Click here to see the list, then please email your order to:


Orders must be placed before Friday 4th December at the latest but the earlier the better as products may sell out

Payment and collection details will follow once your order is confirmed.

Thank you


With the Market on hold for the time being we'd like to share some recipes with you. If you're an experienced baker you might be familiar with them but if you've started baking recently, read on...

All Butter Shortbread

Shortbread is made with a 1:2:3 ratio of simple ingredients: 1 part sugar, 2 parts butter and 3 parts flour - and a pinch of salt. I think salted butter gives the best flavour but a block margarine such as Stork can be used for a vegan version.

In the recipe below I've replaced some of the flour with a mix of fine semolina and cornflour which gives a crisper, 'shorter' texture.

You can bake the mixture in a round or square loose bottomed tin but you'll need to cut it after baking - and sometimes it breaks. It takes a bit longer to roll the dough and cut it into rounds but the individual biscuits cook more evenly and won't need cutting.

It's OK to open the oven during cooking to check the shortbread. The dough needs enough time to 'dry out' but it shouldn't colour too much. If you're making individual biscuits you can remove the baking tray, allow the biscuits to cool for a couple of minutes then turn them over and return them to the oven.

The recipe below makes 16-18 pieces but if you're making it for the first time try using half the quantities to see how it works out. Depending on the results you can adjust temperature and timings and make more next time round.

  • 75g caster sugar
  • 150g butter at room temperature
  • 175g plain flour
  • 25g fine semolina
  • 25g cornflour
  • pinch of salt
  1. Mix together the flour, semolina, cornflour and salt.
  2. Beat the sugar and butter until smooth.
  3. Gradually stir in the flour until it's all combined with the butter and sugar.
  4. FOR BISCUITS - roll the dough on a floured work surface to a thickness of 0.8 - 1cm and cut with a 6cm plain or fluted cutter.
  5. Space the rounds out on a baking tray lined with a silicone sheet or a double layer of grease proof paper. Sprinkle with caster sugar.
  6. Bake in the centre of a preheated oven Gas 3/160C/fan 140C. Check the colour after about 15 minutes. Remove the tray, cool slightly, turn the biscuits over and return to the oven for about 10-12 minutes.
  7. Let the shortbread cool on the tray.
  8. FOR TIN - put the dough into a loose bottomed tin and smooth the surface with the back of a spoon. Prick all over with a fork. Sprinkle with caster sugar. Place the tin on a baking tray on the centre shelf of the oven as above.
  9. Check the colour after about 25 - 30 minutes. If browning too quickly place a sheet of grease proof paper over the tin and return to the oven for another 15-20 minutes.
  10. Remove form the oven, while still warm score the shortbread into 8-10 wedges. Allow to cool completely, remove from the tin and carefully cut along the scored lines.

The shortbread will keep well in an airtight container for 3 weeks.

Lemon Posset

In response to a customer request, here's the recipe for the one we make for the Market. It's quite rich so it's best eaten in small quantities. Serve with home made shortbread for a special treat. This recipe makes 4 small portions:

  • 300ml double cream
  • 80g caster sugar
  • 3-4 tablespoons of freshly squeezed lemon juice (1 medium lemon).
  1. Mix the cream and sugar together in a medium sized saucepan.
  2. Place on a moderate heat, stirring until boiling point is reached.
  3. Reduce heat and simmer for 2-3 minutes.
  4. Remove from heat and stir in the lemon juice.
  5. Pour the mixture through a sieve into a jug and leave to cool for 5 minutes.
  6. Stir before pouring into 4 ramekins or small glasses.
  7. Cover, cool completely then refrigerate for at least 4 hours.

Posset can be made in advance and stored in the fridge for up to 3 days.

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