Teisennau Mêl
(Welsh Honey Cakes)

Origin: Welsh Period: Traditional

Original Recipe

Cynhwysion:

120g o fêl Cymreig
1 llwy de o sinamon
120g siwgwr brown
1 ŵy wedi gwahanu
225g blawd
1/2 llwy de beicarboand o soda
120g menyn
ychydig o siwgwr
ychydig o lefrith

Hidlwch y flawd, sinamon a'r beicarboand o soda ynghyd mewn powlen. Mewn powlen arall cymysgwch y menyn a'r siwgwr nes yn ysgafn. Ychwanegwch y melynwy a'i guro i fewn cyn ychwanegu'r mêl. Cymysgwch gyda'r blawd gan ychwanegu ychydig o lefrith os oes angen i ddod a'r cyfan at eu gilydd fel toes tew.

Curwch y gwynwy ŵy nes yn stiff yna cymysgwch i'r does. Rhannwch rhwng dwy dun gacen bychan gan roi ychydig o siwgwr am ben bob un. Rhowch mewn popty wedi cyn-gynhesu i 190°C a phobwch am 20 munud. Pan yn barod rhoddwch mwy o siwgwr am eu pennau.

English Translation

Ingredients:

120g Welsh honey
1 tsp cinnamon
120g brown sugar
1 egg, separated
225g flour
1/2 tsp bicarbonate of soda
120g butter
a little sugar
a little milk

Method:

Sift the flour, cinnamon and bicarbonate of soda together in a bowl. In a separate bowl mix the butter and sugar until light and creamy. Add the egg yolk and beat in before adding the honey. Add this mixture to the flour along with just enough milk to form a stiff batter.

Beat the eggwhites until stiff then fold into the flour mix. Divide this between two small cake tins, sprinkling a little sugar on top of each one. Place in an oven pre-heated to 190°C and bake for about 20 minutes. When ready sprinkle a little more sugar over the top and allow to cool before serving.

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