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Bisgedi Cymreig (Welsh Biscuits)

Bisgedi Cymreig (Welsh Biscuits) is a classic Cymric (Welsh) for a classic pale biscuit (cookie) made from a blend of butter, flour and margarine bound with egg and flavoured with lemon extract. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Biscuits (Bisgedi Cymreig).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

12–14

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Fe ddarganfûm y risèt yma mewn llyfr o'r 20au, a chan nad wyf wedi gweld rhain yn une arall, fe benderfynnais eu hail gyhoeddi yma.

Cynhwysion:

450g o flawd plaen
225g o fargarîn
225g o siwgwr
2 ŵy
ychydig ddiferion o rinwedd lemwn

Dull:

Rhwbiwch y margarîn i few i'r blawd nes fod y gymysgfa fel briwsion mân. Ychwanegwch brin ychydig ddiferion o rinwed lemwn yna cymysgwch y siwgwr i fewn. Curwch yr wyau mewn powlen yna ychwanegwch i'r gymysgedd blawd a siwgwr, gan gymysgu popeth ynghyd i wneud toes cadarn. Trowch y does allan ar wyneb weid ie flawdio a'i rolio allan yn denau cyn tori cylchoedd allan gyda thorwr toes. Priciwch wyned ychaf rhain gyda fforc cyn eu trosglwyddo i hambwrdd pobi wedi ei orchuddio gyda phapur gwrth-saim. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 160°C a chraswch am tua 15 munud, neu nes fod y bisgedi yn sych ac wedi coginio drywodd, ond heb eu lliwio. Gadewch i'r bisgedi oeri ar yr hambyrddau am tua 10 munud cyn ei trosglwyddo i resel gwifren i oeri yn gyfan gwbwl. Pan yn oer gellwch eu cadw neu eu gweini.

English Translation

I discovered this receipt in a book from the 1920s, and as I have not seen these biscuits elsewhere, I decided to publish the recipe here.

Ingredients:

450g plain flour
225g margarine
225g sugar
2 eggs
a few drops of lemon essence

Method:

Rub the margarine into the flour until the mixture resembles fine crumbs. Add just a few drops of the lemon essence then stir in the sugar.

Beat the eggs in a bowl then add to the flour and sugar mix, mixing the ingredients together so that they form a stiff paste.

Turn this paste onto a floured work surface and roll out thinly then cut into rounds with a pastry cutter. Prick the upper surface of each round with the tines of a fork then arrange on baking trays lined with greaseproof (waxed paper).

Transfer to an oven pre-heated to 160°C and bake for 15 minutes, or until dry and cooked through but not coloured.

Allow the biscuits to cool on the baking trays for 10 minutes then transfer to a wire rack to cool completely before storing or serving.