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Teisennau Ffair Llangadog (Llangadog Fair Cakes)
Teisennau Ffair Llangadog (Llangadog Fair Cakes) is a traditional Welsh (Cymric) recipe for classic classic flour, butter and sugar dough bound with beer that is cut into rounds, topped with mixed fruit and oven baked until golden. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Llangadog Fair Cakes (Teisennau Ffair Llangadog).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
10
Rating: 
Tags : Baking RecipesBritish RecipesCymric/Welsh Recipes
Original Recipe
Cynhwysion:
360g blawd codi
240g menyn
180g siwgwr
3 llwy fwrdd o gwrw
120g ffrwythau cymysg
Dull:
Hidlwch y blawd i fowlen cyn ychwanegu'r menyn a'i riwbio i fewn i'r blawd gyda'ch bysedd nes fod y cymysgfa fel briwsion. Cyfunwch y siwgwr gyda'r cyfan yna ychwanegwch y cwrw i ddod 'ar cyfan at ei gilydd fel toes.
Trowch y does ar wyneb blawdiog cyn ei rowlio allan ta 12mm o drwch a'i dorri yn ddarnau 6mm ar draws gyda thorrwr pastei. Trosglwyddwch y cylchau i habwrdd pobi wedi ei iro a phwyswch y ffrwythau i wyneb y toes. Rhoddwch y cyfan mewn popty wedi ei gyn-gynhesu i 190°C a phobwch am chwarter awr, neu nes fod pennau'r bisgedi wedi eu brownio.
Gadewch iddynt oeri ar yr hambwrdd am ddeg munud cyn eu trosglwyddo i resel gwifren i oeri'n gyfan.
English Translation
The original Llangadog Fair was a stock fair held on the first Monday after the 20th of September and drovers used to come from far and wide with their stock. Later, like so many local fairs, it became a pleasure fair rather than an agricultural fair. According to local legends the 'cakes' (biscuits actually) were served in the local taverns to the travellers who over-nighted there for the fair (hence the addition of ale as the binding agent).
Ingredients:
360g self-raising flour
240g butter
180g caster sugar
3 tbsp ale
120g mixed fruit
Method:
Sift the flour into a bowl, add the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs. Combine the sugar into the mixture then add the ale until mixture comes together as a soft dough.
Turn the dough onto a floured surface and roll until about 12mm thick then cut into 6cm rounds with a pastry cutter and press the fruit into the surface. Place on a well-greased baking tray and cook in an oven pre-heated to 190°C Bake for about 15 minutes, or until well browned and cooked through.
Allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely.
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