Aberffraw Biscuits: Shortbread cookies.
Aberffraw Biscuits, also known as Aberffraw Cakes or Teisennau Aberffraw, are a traditional Welsh shortbread named after the village of Aberffraw in Anglesey. These delightful biscuits are characterized by their delicate texture and simple, buttery flavor. Typically made with just three main ingredients—butter, sugar, and flour—Aberffraw Biscuits are shaped into scallop shells, which is a nod to the story of a Welsh king who reportedly found scallops in the sands of Aberffraw and used their shape for the biscuits. They make for a perfect afternoon treat alongside tea and are often enjoyed during Welsh celebrations and holidays.
Embark on a culinary journey steeped in tradition with this delightful Aberffraw Biscuit Cake recipe. Originating from the beautiful shores of Aberffraw, these delicate shortbread treats are shaped with scallop shells, a nod to their coastal heritage. Join The Recipe Hunters as we pay homage to a cherished recipe, handed down through generations and perfected in the grand contest of the Agricultural Show. It’s time to bring a piece of Welsh history to your kitchen.
Ingredients:
• 1 cup caster sugar
• 2 cups unsalted butter, room temperature
• 3 cups flour, plus extra for dusting
• Scallop shells for shaping (or biscuit cutters resembling shell shape)
• Optional flavorings: pinch of ground ginger, grated lemon rind, or a squeeze of lemon juice
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Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 32-35 minutes
Equipment: Mixing bowl, scallop shells or biscuit cutters, baking sheet, parchment paper
Servings: Makes approximately 24 biscuit cakes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together 1 cup of caster sugar and 2 cups of room temperature butter until light and fluffy.
3. Gradually add in 3 cups of flour, mixing until a coherent dough forms. If you're opting to include flavorings, such as ground ginger or lemon, mix them into the dough at this stage.
4. Lightly flour your work surface and the scallop shells (if you don't have scallop shells, you may use similarly shaped biscuit cutters).
5. Take small portions of the dough and press into the floured scallop shells until they're evenly filled. If using biscuit cutters, roll out the dough and press the cutters into it to form the shapes.
6. Gently remove the shaped dough from the shells and place on the prepared baking sheet, ensuring they don’t touch each other.
7. Bake in the preheated oven for approximately 12-15 minutes, or until they are lightly golden.
8. Allow the biscuits to cool on a wire rack before serving.
Cooking Tips:
- The dough should be soft but not sticky. If it's too dry, add a little more butter; if too sticky, add a bit more flour.
- Keep a close eye on the oven as baking times may vary, and you want your biscuits to be just the right color – a light golden brown.
- If you choose to add lemon, ensure that it complements the sweetness without overpowering the biscuit.
This recipe is authentically curated by The Recipe Hunters. Find the spirit of culinary discovery on their YouTube channel: https://www.youtube.com/@TheRecipeHunters
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