Bisgedi Ceirch a Sbelt (Oat and Spelt Biscuits) is a modern Cymric (Welsh) recipe for a classic biscuit made from a blend of oats and spelt that are intended for serving with cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Oat and Spelt Biscuits (Bisgedi Ceirch a Sbelt).
Dyma bortread cyfoes o fara ceirch Cymreig traddodiadol sy'n gwneud y bisgedi'n fwy sawrus gyda ychwanegiad of flawd sbelt. Sbelt, Triticum spelta (fel arall Triticum aestivum subsp. spelta) yw rhywogaeth o wenith (a elwir hefyd yn wenith dincel neu wenith noeth) sy'n cael ei werthfawrogi fel bwyd iach oherwydd ei gynnwys protein uchel a'i flas cneuog. Mae sbelt yn goddef priddoedd tir clai trwm yn dda ac mae wedi cael ei dyfu yng Nghymru ers canol yr Oes Haearn hyd at yr Oesoedd Canol lle'i ddisodlwyd gan rawn bara gwenith cyfoes, a haidd. Mae'n debyg mai ei enw Cymraeg gwreiddiol oedd un o'r gwenithiau coch a gyfeirir atunt mewn llawysgrifau'r Oesoedd Canol; er nad yw'r union enw yn hysbys. Yng Ngymraeg cyfoes gelwir y grawn yn ‘sbelt'. Mae'r fisged hyn wedi'i dylunio i fod yn sawrus ac yn addas o gael eu gweini gyda chaws.
Cynhwysion:
110g o flawd ceirch canolig
110g o flawd sbelt gwenith cyflawn
25g–50g o siwgr mân
¼ llwy de o halen môr
½ llwy de wastad o soda pobi
85g o fenyn
1 ŵy mawr, wedi'i guro
Dull:
Cymysgwch y blawd ceirch, y blawd sbelt, y siwgr, yr halen a'r soda pobi ynghyd.
Rwbiwch y menyn i mewn gyda blaen eich bysedd cyn ychwanegu'r ŵy a chymysgu'r cyfan yn dda.
Rhowch y toes ar arwyneb gweithio cyn taenu haen denau o flawd ceirch arno. Rowliwch y toes fel ei fod tua 1cm o drwch, a'i dorri'n gylchoedd 7cm.
Gosodwch y bisgedi ar dun pobi wedi'i iro a'u rhoi mewn popty wedi ei gyn-gynhesu i 190°C (170°C ffan/375°F/Nwy 5). Pobwch am 10–15 munud tan y byddan nhw wedi eu coginio ac yn euraidd.
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English Translation
Here is a modern rendition of traditional Welsh oatcakes that makes the biscuits more savoury with the addition of spelt flour. Spelt, Triticum spelta (alternatively Triticum aestivum subsp. spelta) is a species of wheat (also known as dinkel wheat or hulled wheat) that is valued as a health food for its high protein content and nutty taste. Spelt tolerates heavy clay soils well and has been cultivated in Wales since the middle Iron Age until the central Middle Ages where its cultivation was displaced by bread wheat and barley. It is likely that its original Welsh name was one of the red wheats referred to in Middle Age manuscripts, though the precise epithet remains unknown. In Modern Welsh the grain is known as sbelt. This biscuit is designed to be savoury and is best served with cheese.
Ingredients:
110g medium oat flour
110g wholegrain spelt flour
25–50g caster sugar
1/2 tsp sea salt
1 tsp (level) baking powder
85g butter
1 large egg, beaten
Method:
Mix together the oat flour, spelt flour, sugar, salt and baking powder in a bowl.
Rub in the butter with your fingertips before adding the egg and mixing everything thoroughly.
Turn the dough out onto a floured work surface before scattering a thin layer of oat flour on top. Roll the dough out to 1cm thick before cutting into 7cm diameter rounds.
Arrange the biscuits on a greased baking tray before transferring to an oven pre-heated to an oven pre-heated to 190°C (170°C fan/375°F/Gas Mark 5). Bake for 10–15 minutes until golden brown and cooked through.
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