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Devon Flats


Round biscuits of white wheatflour, clotted cream, sugar and egg, lightly baked. Known at least since an entry in 'Western Morning News' on Wednesday 08 May 1935 (p8) which records; "Another special attraction a Devon stall, on which are Devon flats moulded into the shape of crowns in honour the Jubilee, and also into the form of large wheat sheaves."

Devon Flats

Original Receipt from British Food Trust

Serves: 24
225 Gram Self-raising flour (8 oz)
110 Gram Caster sugar (4 oz)
100 ml Clotted or double cream (3½ fl oz)
1 Egg, beaten
1 Tablespoon Milk
Pre-heat oven to 220 °C / 425 °F / Gas 7. Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.

Roll the dough out on a lightly floured surface until about 0.75 cm (one-third inch) thick, then cut into 8 cm (3 inch) rounds using a cutter. Put onto greased baking sheets and bake for 8-10 minutes until a light golden brown. Carefully transfer to wire racks to cool. Store in an airtight container.

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