Teisennau 'Berffro ('Berffro Cakes)

 This is a is a traditional Welsh recipe for a classic shortbread biscuit (cookie) from Ynys Môn (Anglesey) that's shaped with a scallop shell before cooking. The recipe is presented here in Cymraeg (Welsh)  and English.

Go to the printable version of the recipe

Teisennau 'Berffro ('Berffro Cakes)

 Cyfangiad o Aberffraw ar Ynys Môn yw'r 'Berffro yn y teitl, o ble y daw'r bisgedi hyn. Mae'r rysáit arbennig hwn yn tarddu o Lanfachreth, Môn. Yn y bôn, maent yn fisgedi bara byr eithaf nodweddiadol, wedi'u haddurno â chregyn bylchog.

Cynhwysion:

60g o siwgr mân
120g o ymenyn
180g o flawd

Dull:

Rhwbiwch y’r ymenyn i’r blawd a’r siwgr, a’u cymysgu’n dda nes iddynt glymu yn ei gilydd.

Lluniwch y does yn un rholyn hir.

Torrwch y rholyn yn ddau ar hugain o ddarnau cyfartal.

Rhoi ychydig o flawd ar gragen a gwasgu pob darn o’r does arni nes bod ôl y gragen ar y deisen.

Rhoi’r teisennau ar dun ymyl-isel a’u crasu mewn popty cynnes – ni ddylent gochi.

Taenu siwgr drostynt pan font yn boeth.

 

The 'Berffro in the title is a contraction of Aberffraw on Ynys Môn, where these biscuits come from. This particular recipe originates in Llanfachreth, Môn. In essence, they're pretty typical shortbread biscuits, just decorated with scallop shells.

Ingredients:

60g caster sugar
120g butter
180g plain flour

Method:

Soften the butter and work in the sugar by hand.

Add the flour, a little at a time, again mixing by hand, the warmth of the hand keeping the mixture soft and pliable.

Then put on a lightly-floured board, and divide equally into small balls.

Take a scallop shell, sprinkle with a little sugar and press each ball against its base to make a thin, fan-shaped cake.

Place the cakes on a greased, shallow tin, with a generous space between each one.

Bake in a hot oven for a few minutes only – they should not turn brown.

Sprinkle with caster sugar while warm.

biscuits, baking, cymric (welsh), traditional

Soups

Traditional

Teisennau 'Berffro ('Berffro Cakes) https://fabulousfusionfood.blogspot.com/2025/04/teisennau-berffro-berffro-cakes.html Teisennau 'Berffro ('Berffro Cakes). This is a reconstructed ancient Greek/Roman recipe for a pan-cooked pizza style flatbread topped with honey, cheese and sesame seeds . https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKyf_M5E6Cd8D9TNpV7uNOCICppi7OWYgh3XxeaNtpBsdlk10nBtEiNJ0g2qqGKWWlbIyFWdsNuxUy1tLyDzm7eXNL7LZxsRn6N8ZVF38W2sJPm2_xq0QPwdz8SicKpw4T1LtaIUSc7U/s1600/blackcurrant-almond-paste-tart.png 2025-04-08

Yield: Makes: 12 Author: Dyfed Lloyd Evans

Teisennau 'Berffro ('Berffro Cakes)

Teisennau 'Berffro ('Berffro Cakes). This is a is a traditional Welsh recipe for a classic shortbread biscuit (cookie) from Ynys Môn (Anglesey) that's shaped with a scallop shell before cooking. The recipe is presented here in Cymraeg (Welsh)  and English.

prep time: 10 mins cook time: 15 mins total time: 25 mins

Ingredients:

60g caster sugar

120g butter

180g plain flour

Method:

1. Soften the butter and work in the sugar by hand.
2. Add the flour, a little at a time, again mixing by hand, the warmth of the hand keeping the mixture soft and pliable.
3. Then put on a lightly-floured board, and divide equally into small balls.
4. Take a scallop shell, sprinkle with a little sugar and press each ball against its base to make a thin, fan-shaped cake.
5. Place the cakes on a greased, shallow tin, with a generous space between each one.
6. Bake in a hot oven for a few minutes only – they should not turn brown.
7. Sprinkle with caster sugar while warm.

Teisennau 'Berffro ('Berffro Cakes)

 

This recipe is reproduced, with permission  from Fabulous Fusion Food's Teisennau 'Berffro ('Berffro Cakes) recipe page. For more Cymric (Welsh)  food recipes see the FabulousFusionFood's Cymric (Welsh) recipes page.

© Dyfed Lloyd Evans