Aberffraw Cakes
These little shortcakes from Aberffraw, the southern part of Anglesey off the north-west coast of Wales, are simple to make. There are many differing recipes and methods for making the shortbread dough, I use the rubbing method, but if you have your own favourite recipe, use that; the important thing is that the biscuits are shaped on a flat scallop shell. Don’t worry if you can only find regular scallop shells or rounded shells, you can still make these cakes very successfully.
The secret to a good shortcake is to bake it all the way through without browning it too much, therefore a medium-low oven is required as well as an eagle eye. Shortcakes will sit in an airtight box quite happily for two to three weeks, so it pays to batch bake.
If you want to learn more about these regional cakes don’t forget to listen to the Baking episode of the A is for Apple Podcast!
Ingredients - Makes 10 Aberffraw cakes
300 g plain flour
200 g salted butter, diced
100 g caster sugar, plus more for sprinkling
You will also need a scallop shell
Method
If making by hand, leave the butter out of the fridge for an hour or so before rubbing it into the flour until a breadcrumb texture is formed. If using a stand mixer, use very cold butter and blend into the flour using a flat beater on a slow speed.
Once incorporated, mix in the sugar and mix until a dough is formed – it is best to use your hand at this stage even if you have been using a stand mixer, because the heat from your hand will soften the butter and help bring it together to form a dough. Don’t be tempted to add any liquid to the dough.
Knead the dough briefly and then allow it to rest for two minutes before dividing it into 10 equal pieces.
Now form the biscuits: roll a piece of dough into a ball and press it out evenly over the outer, textured side of the queenie shell, which has already been sprinkled with some sugar. If using a regular shell, you won’t be able to cover the whole thing, so stop until you have gone halfway up the shell
Gingerly peel the dough away and sit your cake on a lined baking tray, moulded side upwards. Repeat with the other nine pieces, sprinkle them with caster sugar and place in the fridge to firm up for 20 minutes.
As you wait, preheat the oven to 160°C.
Bake the cakes for 20-25 minutes until a pale golden brown colour has developed on the edges. Allow to cool on a rack and devour with a nice cup of tea.
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