Makes about 24 biscuits
225 g (8 oz) self-raising flour
pinch of salt
100 g (4 oz) caster sugar
100 ml (4 fl oz) clotted or double cream
1 egg, beaten
about 15 ml (1 tbsp) fresh milk
1. Mix the flour, salt and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover it and place in the refrigerator to firm up.
2. Roll the dough out on a lightly floured surface until about 0.75 cm (1/3 inch) thick, then cut out circles using a 7.5 cm (3 inch) cutter.
3. Transfer to greased baking sheets and bake at 220°C (425°F) mark 7 for 8-10 minutes, until a light golden brown. Carefully transfer to wire racks and leave to cool. Store in an airtight container.