Sift flour into a bowl.

If you forgot to let the butter warm to room temperature first you can cheat, and with a grater, using the fine grate section, grate butter into the bowl.

Using your fingers, work the butter and the flour together until there are no more lumps of butter and it has the consistency of fine crumbs.

Make a well and add the milk, stirring with a butter knife until all ingredients are combined.

Turn dough out onto a floured work surface and work together until it is a solid dough.

Roll out to about 3cm thick and use a cookie cutter (or if you couldnt find one, a wine glass, as I did, though it was a little more difficult) to cut into 12 circles.

You may need to cut some, then roll dough back out again to cut more (as I did) or you could manually fashion the blobs if you wanted.

Put into a pre warmed slow cooker that is lined with baking paper and cook on high for 1.5 hours with tea towel under the lid

Serve warm as is, or warm or cold with butter and jam, or pretty well anything you want to put on them. For variety you could add some sultanas or dried fruit to the dough.

So so simple!