Ingredients

one pound plain flour
eight ounces butter
six ounces demerara sugar
eight ounces shredded apple
a little salt
a little milk

Method

Rub the butter into the flour and work in the apple, sugar and salt.
Mix with a little milk and knead to a fairly stiff dough.
Roll out on a floured board to make large rounds of approximately one third of an inch thick.
Bake on a moderately hot bakestone for about three to four minutes on each side.
Then sprinkle with sugar and cut into squares.

Gwaelod-y-garth, Glamorgan.

Alternatively, mix the above ingredients with a beaten egg and a little milk to give a softer consistency (similar to that of teisen lap) and bake in a hot oven. Traditionally this mixture would be baked in the Dutch oven, in front of the fire. Pen-tyrch, Glamorgan.