Aberffrau cakes

The Recipe

The Aberffraw biscuit recipe is easy to follow and as there’s no raw egg or anything – so it’s great to get younger children involved in making the dough and creating shell shapes!

The Aberffraw biscuit recipe makes for a great afternoon tea!Preparation time: 10 mins

Cooking time: 15 mins

Makes: About a dozen biscuits

Ingredients:

150g plain flour.

100g lightly salted butter at room temperature.

50g caster sugar.

Extra sugar to dust biscuits

Aberffraw biscuit recipe:

Preheat oven to 160C/320F.

In a large mixing bowl cream the soft butter and sugar well until pale, light and fluffy.

Sift the flour into the mixing bowl and mix well until it forms a dough.

Dust a work surface lightly with caster sugar and carefully roll out the dough until it’s about 1cm thick. If your dough is too soft to work with just pop it in the fridge for 15 minutes first.

If available, press a (thoroughly washed!) scallop shell onto the dough. Then take a round cookie cutter (6cm or 8cm will do) and cut a circular biscuit from the pressed dough. Then place each moulded biscuit onto a non-stick baking tray. If you don’t have a scallop shell then mark/score each round to immitate a scallop shell (like our logo!).

Bake the biscuits for about 15 minutes.

Remove the biscuits from the oven and leave to cool for five minutes. Dust each biscuit generously with granulated sugar while they are still warm and then immediately transfer to a wire rack and let them cool completely before storing in an airtight container.

Enjoy on their own, with a cup of tea or with freshly whipped cream and jam!

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