Yield: 6 Cakes
|2 ounces||Castor sugar|
TEISENNAU ABERFFRO Melt the butter in a basin and beat in the sugar.
Gradually add the flour, mixing well with a warm spoon, Roll out thinly on a floured board and cut into rounds. Cook in a moderate oven (375/F. or Mark 5) for 15 minutes or until golden-brown. Serve sprinkled with sugar and with whipped cream and raspberry jam.