Anglesey Cakes
Emily Davenport
12 servings
20 minutes
295
British
Baking, cakes
It was customary for children in Anglesey to receive small cakes when they went 'first footing'. They sang a short verse to wish their neighbours a Happy New Year and the cakes would be a thankful gift.
Although they are referred to as cakes (or, in Welsh, teisienau sir fon), they are much more like very short biscuits. Taken from the Around Britain Cookbook.
Ingredients
- Unsalted butter 225g (8oz), softened
- Caster sugar 110g (4oz)
- Self-raising flour 350g (12oz)
Salt ½ tsp
- Raspberry jam 6 tbsp
- Icing sugar 1 tbsp
Find this recipe in the Around Britain Cookbook
Directions
Preheat the oven to 180°C/375°F/Gas 4.
Mix together the butter and sugar until creamy and smooth, and gradually work in the flour and salt.
Bring together to form a firm dough and turn onto a lightly floured surface. Roll out to a thickness of 6mm (1⁄4in) and using a 5cm (2in) pastry cutter, cut out 24 rounds.
Re-roll the dough as necessary. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.
Arrange slightly spaced apart on baking sheets lined with baking parchment and bake for about 10 minutes until risen and golden.
Allow to cool on the baking sheets and then transfer to a cooling rack. Sandwich the rounds together with jam and dust lightly with icing sugar just before serving.
1 comment
Wow these are so good yum yum yum