Lemon Splits

• 225g self rising flour (1 1/2 cups + 2TBS)
• 110g salted butter (1/2 cup minus 1 tsp)
• 85g caster sugar (7 TBS)
• 1 medium free range egg
• Milk (if needed)
• flour to dust the cutting board
• butter to grease the griddle (optional)
• good quality lemon curd to fill

1. Sift the flour into a bowl.  Drop in the butter and rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the sugar with a fork. Beat the egg and stir it into the mixture to form a ball of dough, adding a splash of milk if you need it. (I did not need it.)
2. Generously flour a board and then tip the dough out onto it, also generously flouring the dough. Flour a rolling pin and roll the dough out to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch round fluted cutter.   Re-roll any scraps and cut again, until all the dough has been used up.
3. Heat a heavy grill stone or non-stick griddle pan over medium low heat until fairly hot.  Brush lightly with butter if desired. (I didn’t use any.) Add the welsh cakes and bake them for 2 to 3 minutes on one side. They should be golden brown on the bottom. Flip them over and bake for a further 2 to 3 minutes until golden brown on the other side.  Try not to have the temperature of the griddle too high or they will brown too quickly on the outside and not be cooked in the centre.  ( It was my observation that they were ready to flip over when the tops looked kind of puffy.)
4. Remove from the pan with a spatula to a wire rack to cool. 
5. To make the lemon splits, sandwich two together with lemon curd in the centre.  You can dust with some icing sugar to serve.  Store any leftovers in an airtight container.

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