Bisgedi Pasg (Easter Biscuits)

Bisgedi Pasg (Easter Biscuits) is a traditional Cymric (Welsh) recipe for a classic spiced biscuit with currants that's typically served for Easter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Easter Biscuits (Bisgedi Pasg).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

Rating:

Tags : Spice Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma fisgedi sbeis a chwrens o Gymru oedd yn draddodiadol yn cael eu gweini dros y Pasg. Mae'r rysáit yma yn tarddio o'r oes cyn y rhyfel ac mae'r does yn debig i nifer o fisgedi sbeislyd y Nadolig.

Cynhwysion:

115g o fenyn
80g o siwgwr caster
1 wy, wedi ei wahanu
200g o flawd plaen
pinsiad o halen
1/2 llwy fwrdd o sbeis cymysg
1/2 llwy fwrdd o sinamwn
75g o gwrens
1-2 llwy fwrdd o lefrith
ychydig o siwgwr caster i lychu

Dull:

Cyn-gynheswch eich bopty i 200C (180C Fan/400F/Gas Mark 6). Hufennwch y menyn a'r siwgwr mewn powlen gymysgu nes yn welw a ffluwchog. Ychwanegwc y melynwy, gan guro'n drwyadl i'r gymysgfa hufennog i gyfuno. hidlwch ynghyd y blawd, halen a'r sbeisys i fowlen arall. Plygwch hwn i fewn i'r gymysgfa hufennog gyda'r cwrens. Gweithiwch ddim ond digon o lefrith i fewn i ffurfio toes anystwyth. Trowch allan ar wyneb blawdoig a thylinwch yn ysgafn cyn rholio allan i drwch o 6mm (1/4 modfedd). Defnyddiwch dorwyr plaen neu siâp 6cm (2 1/2 modfedd) i stampio siapiau o'r does (wyau, cwningod Pasg, ac ati). Trosglwyddwch y tameidiau toes i hambyrddau pobi wedi'u iro. Pobwch am 8-10 munud yn eich popty cynnes yna tynnwch allan, brwsiwch bennau'r bisgedi gyda'r gwnywy, ysgeintiwch ychydig o siwgwr mân drostynt, dychwelwch i'r popty a phobwch am 8-10 munud arall, nes eu bod yn euraidd. Gadewch i'r bisgedi oeri ar yr hambyrddau am ychydig funudau yna trosglwyddwch i resel gwifrau i oeri'n drwyadl cyn eu storio neu eu gwein.

English Translation

These are traditional Welsh spice and currant biscuits usually served during Easter time. The recipe is pre-war in origin and is similar to many spiced Christmas biscuits.

Ingredients:

115g (1/4 lb) butter
80g (3 oz) caster sugar
1 medium egg, separated
200g (1 2/3 cups) plain flour
pinch of salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
75g (3 oz) currants
1-2 tbsp milk
a little caster sugar, for dusting

Method:

Pre-heat your oven to 200C (180C Fan/400F/Gas Mark 6).

Cream together the butter and sugar in a mixing bowl until pale and fluffy. Add the egg yolk, beating thoroughly into the creamed mixture to combine. Sift together the flour, salt and spices into a separate bowl. Fold this into the creamed mixture along with the currants.

Work in just enough milk to form a stiff dough. Turn onto a lightly-floured work surface and knead gently then roll out to a thickness of 6mm (1/4 in). Use plain or shaped 6cm (2 1/2 in) cutters to stamp our shapes from the dough (eggs, easter bunnies, etc).

Transfer the dough pieces to greased baking trays. Bake for 8-10 minutes in your pre-heated oven then remove from the oven, brush the tops with the egg white, sprinkle over a little caster sugar, return to the oven and bake for a further 8-10 minutes, until golden.

Allow the biscuits to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely before storing or serving.