Picau ar y Maen
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Original RecipeCynhwysion
240g blawd hunan-godi Wedi hidlo'r blawd i fowlen dylid ychwanegu'r halen a'r sbeis cymysg. Torrwch y menyn yn sgwariau bychan cyn ei rwbio i fewn i'r blawd gyda blaenau'r bysedd nes fod y cymysgfa fel briwsion mân. Wedi hyn gellid ychwanegu'r ffrwythau a'r siwgwr. Yn olaf, gellir ychwanegu wy wedi ei guro a'i gymysgu i fewn i wneud toes caled. Os and yw'n dod at ei gilydd yn dda gellir ychwanegu ychydig o ddŵr neu lefrith. Pan mae'r toes yn barod dylid ei ddodi ar fwrdd marmor neu bren wedi ei iro a blawd a'i rowlio allan i drwch o tua 5mm. Gellir torri'r cacenau allan nawr gyda torrwr toes tua 5cm mewn diamedr (dylid cael tua dwsin o gacenau o'r cymysgedd yma). Yn draddodiadol 'roeddynt yn cael eu pobi ar gridl ffwrn ond gellid defnyddio padell ffrio ddi-lynn sych ar wres canolig. Dylid pobi'r picau nes yn frown euraidd ar yr ochor gyntaf cyn ei droi drosodd a cwblhau'r coginio ar yr ochor arall. Dyliai'r picau fod wedi eu pobi ar bob ochor ond yn dal ychydig yn feddal yn y cannol. Pan maent yn barod dylid hidlo siwgwr caster ar ben y cacenau a'u gweini yn boeth. 
English TranslationIngredients:
240g self-raising flour Method:After sifting the flour into a bowl add the salt and mixed spice. Next cut the butter into cubes, and begin ribbing into the flour with your fingertips until the mixture resembles fine breadcrumbs. Now add the currants, raisins and the sugar. Finally add a beaten egg and mix in to form a stiff dough (if the dough fails to come together add a little water or milk). Tip out onto a floured board or granite work-surface and roll out until it's about 5mm thick. Use a 5cm cutter to form the cakes (this mixture should yield about a dozen). Traditionally these Welshcakes were cooked on the griddle of a traditional range but you can use a dry non-stick frying pan set on medium heat. Set the Welshcakes in this and cook on one side until golden brown. Then turn them over and cook on the other side (only turn once if possible). When done the Welshcakes should be golden brown on both sides but still a little soft in the middle. Arrange on a plate, sift some caster sugar over the top and serve hot. The Welshcakes will keep in a sealed tin for four or five days and are quite delicious cold. They may also be served topped with butter and jam (or even jam and cheese). |
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