• 225g self-raising flour
• A pinch of salt
• 75g butter or margarine
• 75g caster sugar
• 1 tsp ground cardamon seeds
• 1 egg
• Raspberry, strawberry jam or lemon curd
• Milk to mix and glaze

1. Heat the oven to 190°C /gas mark 5). Grease a baking tray
2. Sift together the flour and salt, then rub in the fat. Add the sugar and cardamon and mix all together thoroughly. Beat the egg and mix to a stiff dough and add some milk if the mixture is too dry
3. Turn out on to a floured board and form into a long roll. Cut off pieces 2cm thick and place on the baking tray. Make a hollow in the centre of each and fill with raspberry jam. Brush round the edges with milk and bake for 15-20 minutes until golden-brown

Originally featured on Prynhawn Da.

Recipe by Nerys Howell