Tea Cakes

• 8oz plain flour
• pinch of Salt
• ½oz butter</

Warm the flour and salt and rub in the butter. Cream the yeast and sugar and add to the flour together with the egg, milk and sultanas. Knead well and leave in a warm place until double its size. Knead well again and divide into three, shaping into rather flat, round cakes. Put on greased tins, and prove for ten minutes. Bake at 450°F, 230°C, gas mark 8 for twelve minutes. Brush over with milk