Cornish fairings with sweet cream cheese mousse

To make the biscuit dough, sieve all of the dry ingredients together into a large bowl. Rub in the cubes of butter with your fingertips until the mixture resembles fine breadcrumbs

Place the golden syrup in a small pan and warm through gently so that it is slightly runnier. Pour over the crumb mixture and mix in well until it comes together as a smooth dough, taking care not to overwork the dough as it will become tough

Wrap the dough well in cling film and transfer to the fridge to rest for 30 minutes

While the dough is resting, make the cheese mousse by beating together the cream cheese, sugar and 140g of the whipping cream in a large bowl until the mixture softens into a smooth cream

Heat the remaining 40g of whipping cream in a small pan over a gentle heat. Remove the softened gelatine leaves from the soaking water and squeeze out as much excess liquid as possible, then stir into the warm cream until fully dissolved. Combine this with the cream cheese mixture until fully incorporated, and place in the fridge to set

Preheat the oven to 170°C/gas mark 3 1/2

After the dough has rested, remove from the fridge and divide into 80–100 even portions weighing approximately 10g. Using your hands, roll each piece of dough into a small ball shape

Arrange these balls across lined baking trays and bake for 10–12 minutes until golden brown and slightly flattened. Transfer to wire racks and leave to cool

Once the biscuits are cool, use the cream cheese mousse to sandwich together pairs of the biscuits, flat-side down. Dust a little with icing sugar to serve