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
Image: http://asstrongassoup.blogspot.co.uk


Original Receipt from British Food Trust

Ingredients
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
Method
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.