Bisgedi Ceirch Euraidd (Golden Oat Biscuits) is a classic Cymric (Welsh) recipe for a traditional golden syrup and oatmeal biscuit. The full recipe is presented here and I hope you enjoy this classic Welsh version of Golden Oat Biscuits (Bisgedi Ceirch Euraidd).
450g menyn
360g siwgwr
1 llwy fwrdd o surop euraidd
3 llwy fwrdd o ddŵr berwedig
450g o flawd gwyn
30g o bowdwr codi
225g o geirch
1 llwy de rhinwedd fanila
Dull:
Curwch y menyn a'r siwgwr ynghyd nes fod y gymysgfa wedi hufenu. Ychwaneguwch y surop, dŵr a'r blas fanila gan eu curo yn dda i fewn i'r gymysgfa. Nawr ychwanegwch y blawd a'r ceirch a'u cymysgu i fewn yn drwyadl.
Rhannwch y gymysgfa gan siapio'r does i gylchoedd tua 1cm o drwch a thua 6cm o ddiamedr. Trosglwyddwch rhain i hambwrdd pobi syd wedi ei iro'n dda. Gosodwch yng nghannol popty wedi ei gyn-gynhesu i 180°C a craswch am tua 15 munud.
Gadewch i'r bisgedi oeri ar yr hambwrdd yna addurnwch gydag eisin glacè a cheirios.
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English Translation
Ingredients:
450g butter
360g caster sugar
1 tbsp golden syrup
3 tbsp boiling water
450g plain white flour
30g baking powder
225g fine oatmeal
1 tsp vanilla extract
Method:
Beat the butter and sugar together until light and fluffy then add the syrup, vanilla extract and water and beat thoroughly to combine. Now add the flour and oatmeal and mix thoroughly to combine.
Divide the mixture and shape into rounds about 1cm thick and about 6cm in diameter. Transfer to a well-greased baking tray and place in an oven pre-heated to 180°C. Bake for about 15 minutes then take out of the oven and allow to cool on the baking tray.
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