This whole series was inspired by one of the students in the Dreaming Spires geography class that I teach. He managed to bring up the subject of cake in just about every one of the 30 classes last year. I had hoped to persuade him to do some cooking for us, but I think he prefers the eating! So, the cook this week is me and let’s hear it for Aberffraw Biscuits.
The pretty village of Aberffraw is on the island of Anglesey off the north-west coast of Wales and it featured in the second branch of the famous Welsh Mabinogi, which Sarah-Ann retold last year.
Its famous biscuits are a basic shortbread, with their unique feature being their design – shaped like a scallop shell.
My testing team said: “Very light.” “A bit like a sweet flat scone.” “The outside is crispy but the middle is soft.” ” I feel like it is going to be a hard biscuit but it isn’t.”
You will need:
- 100g butter (we used a dairy-free alternative)
- 50g sugar
- 150g plain flour
Preheat the oven to 160°C or 325°F or Gas 3
Put the butter and sugar into a large bowl and use a wooden spoon to combine them together.
Add the flour and keep mixing until it all comes together into a dough.
Dust a work surface with a little sugar and roll out the dough to about 1 cm thick.
If you have a scallop shell, make sure that it is clean…
…and then press it into the dough.
Then use a round cutter over the top of the pattern to make your biscuit. (If you don’t have a shell, cut the round shape first and then use the edge of a clean pencil to press the pattern into the dough.)
Place the shapes onto a non-stick baking sheet.
Bake for 15 mins.
When the biscuits come out of the oven, sprinkle a little sugar on the top of each.
Transfer to a wire rack to cool.