Bisgedi Pasg (Easter Biscuits) is a traditional Cymric (Welsh) recipe for a classic spiced biscuit with currants that's typically served for Easter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Easter Biscuits (Bisgedi Pasg).
Dyma fisgedi sbeis a chwrens o Gymru oedd yn draddodiadol yn cael eu gweini dros y Pasg. Mae'r rysáit yma yn tarddio o'r oes cyn y rhyfel ac mae'r does yn debig i nifer o fisgedi sbeislyd y Nadolig.
Cynhwysion:
115g o fenyn
80g o siwgwr caster
1 wy, wedi ei wahanu
200g o flawd plaen
pinsiad o halen
1/2 llwy fwrdd o sbeis cymysg
1/2 llwy fwrdd o sinamwn
75g o gwrens
1-2 llwy fwrdd o lefrith
ychydig o siwgwr caster i lychu
Dull:
Cyn-gynheswch eich bopty i 200C (180C Fan/400F/Gas Mark 6).
Hufennwch y menyn a'r siwgwr mewn powlen gymysgu nes yn welw a ffluwchog. Ychwanegwc y melynwy, gan guro'n drwyadl i'r gymysgfa hufennog i gyfuno. hidlwch ynghyd y blawd, halen a'r sbeisys i fowlen arall. Plygwch hwn i fewn i'r gymysgfa hufennog gyda'r cwrens.
Gweithiwch ddim ond digon o lefrith i fewn i ffurfio toes anystwyth. Trowch allan ar wyneb blawdoig a thylinwch yn ysgafn cyn rholio allan i drwch o 6mm (1/4 modfedd). Defnyddiwch dorwyr plaen neu siâp 6cm (2 1/2 modfedd) i stampio siapiau o'r does (wyau, cwningod Pasg, ac ati).
Trosglwyddwch y tameidiau toes i hambyrddau pobi wedi'u iro. Pobwch am 8-10 munud yn eich popty cynnes yna tynnwch allan, brwsiwch bennau'r bisgedi gyda'r gwnywy, ysgeintiwch ychydig o siwgwr mân drostynt, dychwelwch i'r popty a phobwch am 8-10 munud arall, nes eu bod yn euraidd.
Gadewch i'r bisgedi oeri ar yr hambyrddau am ychydig funudau yna trosglwyddwch i resel gwifrau i oeri'n drwyadl cyn eu storio neu eu gwein.
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English Translation
These are traditional Welsh spice and currant biscuits usually served during Easter time. The recipe is pre-war in origin and is similar to many spiced Christmas biscuits.
Ingredients:
115g (1/4 lb) butter
80g (3 oz) caster sugar
1 medium egg, separated
200g (1 2/3 cups) plain flour
pinch of salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
75g (3 oz) currants
1-2 tbsp milk
a little caster sugar, for dusting
Method:
Pre-heat your oven to 200C (180C Fan/400F/Gas Mark 6).
Cream together the butter and sugar in a mixing bowl until pale and fluffy. Add the egg yolk, beating thoroughly into the creamed mixture to combine. Sift together the flour, salt and spices into a separate bowl. Fold this into the creamed mixture along with the currants.
Work in just enough milk to form a stiff dough. Turn onto a lightly-floured work surface and knead gently then roll out to a thickness of 6mm (1/4 in). Use plain or shaped 6cm (2 1/2 in) cutters to stamp our shapes from the dough (eggs, easter bunnies, etc).
Transfer the dough pieces to greased baking trays. Bake for 8-10 minutes in your pre-heated oven then remove from the oven, brush the tops with the egg white, sprinkle over a little caster sugar, return to the oven and bake for a further 8-10 minutes, until golden.
Allow the biscuits to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely before storing or serving.
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