Shortcake

• 90 g unsalted butter
• 250 g self-raising flour
• 60 g

Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar; then mix in the egg and milk to make a soft dough. Knead the dough into a smooth ball, and roll out into a 23 cm circle.

Place on a greased baking tray and bake at 190°C for about 20 m