Ingredients

• two ounces caster sugar
• four ounces butter
• six ounces flour

Method

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

Bryngwran, Anglesey.