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The Hirshon Welsh Aberffraw Biscuit - Bisgedi Aberffraw Cymreig

The Hirshon Welsh Aberffraw Biscuit – Bisgedi Aberffraw Cymreig

  • Total Time: 0 hours


  • 1 part powdered sugar (50 g)
  • 2 parts very soft cultured butter (100 g) mixed with 1/2 tbsp. Vanilla extract and 1/2 tbsp. Almond extract or use TFD’s strong preference of 1 tbsp. spiced honey mead
  • 3 parts all-purpose flour and wholemeal flour in a 50/50 ratio (150 g)
  • salt to taste
  • French Madeleine Pan


  1. The butter should be quite soft but not melted, with a texture similar to mayonnaise. If this is impossible to accomplish at room temperature, make use of the microwave or heat the butter carefully over the stove, stirring often, until it gets there.
  2. Mix in a generous pinch of salt. Stir in the flour until the dough is uniform. Grease the shells or tin depressions with butter, then press the dough into the molds.
  3. When you’re ready to bake, heat the oven to 325F. Bake your shortbread until firm, brown around the edges, and smells like vanilla and almond (if using those flavorings) or sweet like spiced mead.
  4. While still warm, dust the whole-panful with sugar. Allow the baked cookies to cool a few minutes before removing from madeleine tin.
  5. Shortbread stores like a dream in a sealed container, for ages.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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