Pice Bach (Mini Piklets) is a classic Cymric (Welsh) for a traditional mini griddle cakes of a flour, butter, sugar, egg and sultana dough that's rolled thinly, cut into rounds and fried to cook. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mini Piklets (Pice Bach).
225g o flawd codi
115g o fenyn, wedi ciwbio115g o siwgwr caster
1 lwwy de o rinflas fanila
2 ŵy, wedi curo
diferyn o lefrith
90g o syltanas
Dull:
Mewn powlen, rhwbiwch y menyn i fewn i'r blawd nes fod y gymysgfa fel briwsion.
Cymysgwch i fewn y siwgwr a'r syltanas yna ychwanegwch yr ŵyau a'r rhinflas fanila. Nawr ychwanegwch ddigon o lefrith i ffurfio toes meddal.
Trowch y does allan ar wyneb blawdiog a blawdiwch pen y does cyn fholio allan tua 6mm o drwch. Defnyddiwch torrwr pastai 5cm o ddiamedr i dorri rowndiau o'r does.
Cynheswch lechwan a defnyddiwch i ffonio'r picau am tua 2 neu 3 munud bob ochor, neu nes fod y gwynebau wedi brownio'n euraidd a fod y picau wedi gwneud drywodd. Cweinwch yn gynes gyda menyn a jam.
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English Translation
Ingredients:
225g self-raising flour
115g butter, diced
115g caster sugar
90g sultanas
1 tsp vanilla extract
2 eggs, beaten
a drop of milk
Method:
In a bowl, rub the butter into the flour until the mixture resembles coarse crumbs.
Stir in the sugar and sultanas then add the beaten eggs and vanilla extract, then work in the milk to form a soft dough.
Turn the dough onto a floured work surface then flour the top before rolling out to a depth of 6mm. Use a 5cm diameter pastry cutter to cut round from the dough.
Heat a griddle and fry the piklets for about 2 or 3 minutes per side, or until nicely browned and cooked through. Serve warm with butter and jam.
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