Bisgedi Cennin Pedr (Daffodil Biscuits)

Bisgedi Cennin Pedr (Daffodil Biscuits) is a traditional Cymric (Welsh) recipe for a classic butter-style biscuit that's decorated to look like a daffodil and which are excellent for St David's day or for Easter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Daffodil Biscuits (Bisgedi Cennin Pedr).

prep time

90 minutes

cook time

20 minutes

Total Time:

110 minutes

Serves:

Rating:

Tags : Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma fisgedi clasurol ar gyfer Ddydd Gwyl Dewi... maent hefyn yn fisgedi wych i blant eu mwynhau dros y Pasg.

Cynhwysion:

225g o fenyn heb halen, ar dymheredd ystafell
150g o siwgr eisin, wedi'i hidlo
1 wy, wedi'i guro'n ysgafn
1 llwy de o bast ffa fanila
350g o flawd plaen, ynghyd â mwy ar gyfer rolio
½ llwy de o bowdr pobi
pinsiad o halen

I addurno:
500g (1 pwys 2 owns) o siwgr eisin
pastiau neu geliau lliwio bwyd melyn ac oren

Dull:

Hufenwch ynghyd y menyn wedi'i feddalu a'r siwgr eisin nes yn welw a ffluwchog. Crafwch ochrau'r bowlen gyda sbatwla rwber ac ychwanegwch yr wy wedi'i guro'n raddol, gan gymysgu'n dda nes ei fod yn llyfn. Ychwanegwch y past ffa fanila a chymysgwch eto. Hidlwch ynghyd y blawd, y powdr pobi a’r halen i fowlen cyn eu cymysgu nes yn llyfn — ond peidiwch â gor-gymysgu. Gwastadwch y does yn gylch, lapiwch mewn plastig lapto cyn ei drosglwyddo i oergell a'i oeri am ychydig oriau neu nes ei fod yn gadarn. Leiniwch ddau hambwrdd pobi mawr gyda phapur pobi. Rholiwch y does ar arwyneb wedi blawdio'n ysgafn nes ei fod yn 2–3mm (1/8 modfedd) o drwch. Torrwch gymaint o siapiau seren ag y gallwch. Defnyddiwch dorrwr crwn bach i ddileu cymaint o rowndiau ag sydd gennych chi o sêr. Casglwch unrhyw ddarnau o does yn bêl a'u hail-rolio i gael gwared ar fwy o siapiau. Trefnwch y siapiau ar yr hambyrddau pobi. Trosglwyddwch i'ch oergell a'i oeri am 15 munud. Yn y cyfamser, cynheswch eich popty i 170C (150C ffan/350F/Marc Nwy 3). Pobwch y bisgedi mewn llwythau am 10-12 munud, neu nes eu bod yn gadarn ac yn dechrau troi'n euraidd ar yr ymylon. Rhowch o'r neilltu i oeri ar y taflenni pobi am ychydig funudau ac yna trosglwyddwch i resel gwifren nes yn oer. Ailadroddwch nes fod yr holl fisgedi wedi'u coginio. I baratoi’r eisin, cyfunwch y siwgr eisin gyda 3–4 llwy fwrdd o ddŵr oer a’i guro nes ei fod yn llyfn —, dylai’r eisin fod yn ddigon trwchus i adael llwybr cadarn iawn pan fydd y llwy yn cael ei godi, felly ychwanegwch y dŵr ychydig ar y tro. Tynnwch 3–4 llwy fwrdd o'r eisin i fowlen llai a defnyddiwch ffon goctel i ychwanegu ychydig bach o bast lliwio bwyd melyn ac oren, gan gymysgu nes bod yr eisin yn lliw bricyll. Ychwanegu lliw bwyd melyn at yr eisin sy'n weddill, ei orchuddio a'i roi o'r neilltu nes bod angen. Gan ddefnyddio bag pibellu gyda phen bach neu ffroenell, pibellwch yr eisin lliw bricyll yn ofalus o amgylch ymyl pob bisged seren mewn llinell barhaus i ffurfio amlinelliad. Ailadroddwch gyda'r bisgedi bach crwn. Rhowch y bisgedi o'r neilltu am 20-30 munud, neu nes bod yr eisin wedi setio'n llwyr. Ychwanegwch ddiferyn mwy o ddŵr at yr eisin melyn — dylai fod ychydig yn rhedach nag o'r blaen. Rhowch lond llwy de bach o eisin melyn yng nghanol pob bisged a defnyddiwch gefn y llwy i wthio'r eisin yn ysgafn i lenwi'r siâp, gan gwrdd â'r amlinelliad. Gadewch i setio am 30 munud. Pibellwch ddotiau lliw bricyll a/neu ffrils o amgylch ymyl pob bisged gron fach a rhoddwch fanylion petal ar bob siâp blodyn. Gadewch i setio am 30 munud. Pibiwch dot bach o eisin ar ochr isaf pob bisged gron a threfnwch un yng nghanol pob siâp blodyn.

English Translation

These are classic biscuits for St David's day... they also make great biscuits that children will enjoy for Easter.

Ingredients:

225g (1/2 lb) unsalted butter, at room temperature
150g (5½oz) icing sugar, sifted
1 egg, lightly beaten
1 tsp vanilla bean paste
350g (12oz) plain flour, plus extra for rolling
½ tsp baking powder
pinch of salt

To decorate:
500g (1lb 2oz) icing sugar
yellow and orange food colouring pastes or gels

Method:

Cream together the softened butter and icing sugar in a bowl until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again.

Sift together the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in clingfilm (plastic wrap) and chill for a couple of hours or until firm.

Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm (1/8in) thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Transfer to your refrigerator and chill for 15 minutes.

In the meantime, pre-heat your oven to 170C (150C Fan/350F/Gas Mark 3).

Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Set aside to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all the biscuits are cooked.

To prepare the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth —, the resultant icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tbsp of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed.

Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star biscuit in a continuous line to form an outline. Repeat with the small round biscuits. Set the biscuits aside for 20–30 minutes, or until the icing has completely set.

Add a drop more water to the yellow icing — it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes.

Pipe apricot-coloured dots and/or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes.

Pipe a small dot of icing on the underside of each round biscuit and arrange one in the centre of each flower shape.