Our classic biscuits
First recorded in a recipe from the Western Morning News in 1935, Devon Flats are round biscuits made with Devon clotted cream and wheat-flower.
Eaten on their own, as a snack or covered in Devon clotted cream & jam (like a scone), they are a traditional favourite her in North Devon. Just remember, the cream goes on first in this county!
There are many local versions of the Devon Flats biscuit, but we’re sticking to the classic recipe here.
This recipe makes around 22 biscuits:
- 8oz/225g self-raising flour
- Pinch of salt
- 4oz/100g caster sugar
- 4 fl. oz/100 ml Devon clotted or double cream
- 1 egg, beaten
- 1 tbsp/15ml milk
So, for our Devon Flats recipe. Start by mising flour, salt and sugar together in a bowl. Slowly stir in the cream, egg and just enough milk to make a stiff dough. If the dough feels sticky at all, then cover it and place in the refrigerator to firm up.
Roll the dough on a lightly floured surface, aiming to get it about 1/3-inch in thickness (0.75 cm), cut out into circles using a 3-inch cutter.
Transfer your Devon Flats to greased baking sheets, bake at 220°C / gas mark 7 for 8-10 minutes. You’re aiming for a light golden brown. Carefully transfer to wire racks for cooling. Store in an airtight container, enjoy with your friends!