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Teisennau Aberffraw (Aberffraw Biscuits)

Teisennau Aberffraw (Aberffraw Biscuits) is a traditional Welsh (Cymric) recipe for classic teatime cake of a flour, butter and sugar dough rolled out and cut into rounds before being baked and dusted with granulated sugar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Aberffraw Biscuits (Teisennau Aberffraw).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

Rating:

Tags : Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Oeddech chi'n meddwl mai Albanaidd oedd teisennau byr (shortbread)? Wel rhaid ail-amgyffred... Mae'r bisgedi Cymreig hyn (ffurf o fara byr mewn gwirionedd) yn mynd yn ôl i'r 13ed ganrif, theyrnasiad Owain Gwynedd a phererindodau i eglwys Sant Iago (gyda'i symbol o gragen bylchog) yn Santiago de Compostela, Sbaen. O dan nawdd y Brenin Gruffudd ap Cynan (1075-1137) neu ei fab a’i olynydd Owain Gwynedd (1137-70), adeiladwyd eglwys garreg yn Aberffraw gyda nodweddion Romanésg tebyg i eglwysi’r 12fed Ganrif a welid ar y llwybr pererindod i Santiago de Compostela. Dyna pam gwelwn y cysylltiad rhwng y gragen gregyn bylchog ag Aberffraw a siâp traddodiadol bisgedi Aberffraw. wrth gwrs, efallai (ac mae'n debyg) mai dyfais Fictoraidd yw hyn i gyd gyda'r amcan o hybu twristiaeth.

Cynhwysion:

180g blawd
120g menyn
60g siwgwr
siwgwr i addurno

Dull:

Toddwch y menyn mewn sosban cyn ei drosglwyddo i folwen ac ychwanegu'r siwgwr. Curwch y cyfan i'w cyfuno yna ychwanegwch y blawd ychydig ar y tro cyn ei gynysgu'n dda gyda llwy gynnes. Ychwanegwch ychydig o lefrith os yw'r does yn rhy stiff. Trowch y does ar wyneb blawdiog a rhowliwch allan nes tua 4mm o drwch. Torrwch gyda thorrwr pastei tua 6cm o ddiameter. Trosglwyddwch y bisgedi i hanbwrdd pobi wedi ei iro cyn rhoi'r cyfan mewn popty wedi ei gyn-gynhesu i 190°C a phobi'r cyfam an tua 15 munud, neu nes fod y bisgedi yn euraidd drostynt. Llychiwch siwgwr am eu pennau cyn trosglwyddo'r bisgedi i resel gwifrog i oeri. Gweinwch gyda hufen a jam mafon.

English Translation

Did you think that shortbread was Scottish? Well think again... These Welsh biscuits (actually a form of shortbread) go back to the 13th century and the reign of Owain Gwynedd and pilgrimages to the church of St James in Santioago de Compostela, Spain, whose symbol was the scallop shell. Under the patronage of King Gruffudd ap Cynan (1075-1137) or his son and successor Owain Gwynedd (1137-70), a stone church was built at Aberffraw with Romanesque features similar to 12th Century churches on the pilgrimage route to Santiago de Compostela. Hence the connection of the scallop shell to Aberfraw and the traditional shape of Aberffraw biscuits. Of course, all this may be (and probably) is a Victorian invention garner increased tourism.

Ingredients:
180g flour
120g butter
60g caster sugar
granulated sugar to decorate

Method:
Melt the butter in a pan, transfer to a bowl and beat in the sugar until combined. Gradually add the flour, mixing well with a warmed spoon (add a little milk if the dough is to stiff).

Turn the dough onto a floured surface and roll out to about 4mm thick. Cut into rounds with a pastry cutter (about 6cm). Transfer these to a buttered baking tray and place in an oven pre-heated to 190°C. Bake for about 15 minutes, or until the biscuits are golden brown all over.

Dust with granulated sugar and set aside on a wire rack to cool. Serve coated with whipped cream and raspberry jam.

I have also seen these biscuits shaped on the back of scallop shells.