An easy treat, and very quickly made from store-cupboard ingredients; perfect when you need bread in a hurry, just 5 minutes to make and 15 to bake (traditionally these were cooked on a flat griddle over the fire). Try light but well-flavoured triangular farls for a wonderful breakfast, with soup for lunch or straight from the oven with butter and honey for tea.
Preheat the oven to 220°C/425°F/Gas Mark 7.
Combine the flour, salt and sugar. Rub in the butter until the mixture looks like fine crumbs. Make a well in the centre of the flour and add the beaten egg and milk and mix in with a round-bladed knife to make a soft but not sticky dough. Turn out onto a lightly floured worksurface and knead gently for a couple of seconds to make neat ball of dough. Dip you hands in flour then gently flatten the dough to a circle about 25cm across. Transfer to the baking sheet and cut into 4 quarters. Gently pull the quarters apart so there is a little space around each.
Bake for about 15 minutes until firm and golden brown. Transfer to wire rack to cool or eat immediately. Best eaten the same day.