Welsh Foods

Method

1. Soften the butter and work in the sugar by hand. 
2. Add the flour, a little at a time, again mixing by hand, the warmth of the hand keeping the mixture soft and pliable. 
3. Then put on a lightly-floured board, and divide equally into small balls.
4. Take a scallop shell, sprinkle with a little sugar and press each ball against its base to make a thin, fan-shaped cake. 
5. Place the cakes on a greased, shallow tin, with a generous space between each one. 
6. Bake in a hot oven for a few minutes only – they should not turn brown. 
7. Sprinkle with caster sugar while warm.

Bryngwran, Anglesey.