This is my mother's recipe for Welsh Cakes, copied by hand from another much older hand-written recipe (hence the Imperial units). They've always been a favourite, and now my son begs for us to make them. This recipe's for you, Xander.
Rub the fat into the flour until, according to the age-old instruction, it resembles fine breadcrumbs.
Add the egg, and a splash of milk, and mix to make a firm dough.
Roll out the dough until it's 1/4" or about 7-8mm thick.
Cut into 2" or 50mm rounds.
Cook each side until brown (3-4 minutes) on a hot skillet, a griddle, or a thick-based frying pan. Grease the surface first if necessary to stop them sticking.