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Teisennu Briwsionu Cyffug Mêl Penfro (Pembrokeshire honey fudge crumblies)

Teisennu Briwsionu Cyffug Mêl Penfro (Pembrokeshire honey fudge crumblies) is a modern Cymric (Welsh) recipe for a classic crumbly biscuit (cookie) flavoured with almonds and Pembrokeshire honey fudge. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pembrokeshire honey fudge crumblies (Teisennu Briwsionu Cyffug Mêl Penfro).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Makes:

10–12

Rating:

Tags : Vegetarian Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Er gwaethaf yr enw, mae'r rhain yn debycach i fisgedi briwsionllyd na chacennau sy'n cael eu gwneud gyda cyffug mêl sir Benfro. Dim llai blasus, er gwaethaf yr enw chwithig.

Cynhwysion:

50g o almonau wedi naddu
75g cyffug mêl Sir Benfro, wedi'i dorri'n fân
200g o flawd plaen
½ llwy de o soda pobi
125g o fenyn
125g o siwgr muscovado ysgafn
1 wy
1 llwy de o rinwedd fanila

Dull:

Cynheswch y popty i 180ºC (160ºC ffan/350ºF/marc nwy 4). Hidlwch y blawd a'r soda pobi gyda'i gilydd i fowlen gymysgu ac yna rhwbiwch y menyn i fewn nes fod y gymysgedd yn debyg i friwsion bara. Ychwanegwch yr almonau, y cyffug a'r siwgr a chymysgwch yn dda. Chwisgwch yr wy a'r rhinwedd fanila gyda'i gilydd a'u hychwanegu at y gymysgedd cyffug. Cymysgwch nes eu bod wedi'u cyfuno ac yna ffurfiwch y bisgedi trwy ollwng dwy lwy fwrdd o'r cymysgedd i bob un ar hambwrdd pobi wedi'i leinio a'i iro (cadwch nhw 3cm oddi wrth ei gilydd i ganiatáu lle i daenu). Trosglwyddwch i'ch popty poeth a'i bobi am 12-15 munud. Ar ôl ei goginio, gadewch y bisgedi ar yr hambwrdd pobi am 10 munud cyn eu trosglwyddo i resel gwifren i oeri'n llwyr. Cadwch mewn tun aerglos.

English Translation

Despite the name, these are more like crumbly biscuits than cakes that are made with Pembrokeshire honey fudge. No less delicious, despite the confounding name.

Ingredients:

50g flaked almonds
75g Pembrokeshire honey fudge, chopped
200g plain flour
½ tsp bicarbonate of soda
125g butter
125g light muscovado sugar
1 egg
1 tsp vanilla extract

Method:

Pre-heat the oven to 180ºC (160ºC fan/350ºF/gas mark 4).

Sift together the flour and bicarbonate of soda into a mixing bowl then rub in the butter until the mixture resembles breadcrumbs. Stir in the almonds, fudge and sugar and mix well.

Whisk the egg and vanilla extract together and add to the fudge mixture. Mix until combined then form the biscuits by dropping two tablespoons at a time of the mixture on a lined and greased baking tray (keep them 3cm apart to allow for spreading).

Transfer to your pre-heated oven and bake for 12-15 minutes.

Once cooked, leave on the baking tray for 10 minutes before removing to a wire rack to cool completely. Store in an airtight tin.