Teisennau Cri Gwyl Santes Dwynwen (St Dwynwen’s Day Pikelets)

Teisennau Cri Gwyl Santes Dwynwen (St Dwynwen’s Day Pikelets) is a modern Cymric (Welsh) recipe for a version of pikelets or Welshcakes baked in heart shapes for St Dwynwen's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: St Dwynwen’s Day Pikelets (Teisennau Cri Gwyl Santes Dwynwen).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Makes:

15–18

Rating:

Tags : Vegetarian Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Y ffordd gorau o wneud teisennau cri da yw eu coginio’n sydyn ar y ddwy ochr fel eu bod yn dal yn feddal yn y canol. Ond gafalwch peidio â’u llosgi! Yn y fersiwn yma, meant mewn furf calonnau ar gyfer Gwyl Santes Dwynwen.

Cynhwysion:

225g o flawd codi
pinsied o halen
llond llwy de o sbeis cymysg
110g o fenyn neu fargarîn
75g o siwgwr gwyn mân
75g o gyrens a syltanas yn gymysg
wy mawr wedi’i guro
croen hanner lemwn wedi ei ratio’n fân

Dull:

Hidlwch y blawd, yr halen a’r sbeisys ynghyd i fowlen. Rhwbiwch y menyn neu’r margarîn i’r cynhwysion sych nes fod y gymysgfa fel briwsion bara mân. Ychwanegwch y siwgwr, y croen lemwn a’r ffrwythau sych. Ychwanegwch yr wy a chymysgu’r cyfan yn does. Ysgeintiwch dipyn o flawd ar fwrdd a rholio neu wasgu’r toes nes ei fod tua 5mm o drwch. Torrwch ef yn siap calonnau â thorrwr 4-5cm (1½-2 fodfedd). Ail rholiwch y toes sydd drosodd i gael mwy o gacenau. Craswch y pice ar radell neu sgiled weddol boeth, gan eu troi unwaith, nes y byddant yn euraidd ar y ddwy ochr ond yn dal ychydig yn feddal yn y canol (os nad oes gennych radell, defnyddiwch badell ffrio drom wedi ei hirio gyda menyn.) Taenwch siwgwr gwyn mân drostynt tra byddant yn dal yn boeth. Am amrywiaeth mwy cufoes, gellwch ddefnyddio 75g o beli siocled bychain (chocolate drops) a chroen un oren yn lle’r ffrwythau sych a’r croen lemwn. Mae’r pice ar eu gorau pan fyddant yn gynnes ond fe gadwant am hyd at 10 diwrnod mewn blwch aerglos. Gallwch eu gweni hefyd gyda jam a hufen ffres wedi’i chwipio’n ysgafn.

English Translation

The best way to make good pikelets is to cook them briskly on both sides so that they are still soft in the middle. But be careful not not to burn them! In this version, they are prepared in heart shapes for St Dwynwen's Day.

Ingredients:

225g (1/2 lb) of self-raising flour
A pinch of salt
1 tsp of mixed spice
110g (1/2 cup) of butter or margarine
75g (3/8 cup) of fine white sugar
75g (3 oz) currants and sultanas mixed
1 large egg, beaten
finely grated zest of ½ lemon

Method:

Sift the flour, salt and spices together into a bowl. Rub the butter or margarine into the dried ingredients until they resemble fine breadcrumbs. Add the sugar, lemon zest and dried fruit. Mix in the egg and bring the ingredients together into a dough.

Sprinkle some flour on a work surface and roll or squeeze the dough until it's about 5mm (1/5 in) thick. Cut it into a heart shapes with a 4-5cm (11/2-2 inch) cutter. Re-roll any remaining dough scraps to make more pikelets.

Bake the pikelets on a fairly hot bakestone or skillet, turning once, until golden on both sides but still a little soft in the middle (if you don't have a bakestone, use a heavy frying pan greased with butter.) Sprinkle caster or ground sugar over them while still hot.

For a more modern variant, you can use 75g (4 ½ oz) of tiny chocolate balls (chocolate drops) and the finely-grated zest of an orange instead of the dried fruit and lemon zest. Pikelets are best when warm but will keep for up to 10 days in an airtight box.

You can also serve them with jam and lightly-whipped fresh cream.