Aberffraw Cakes Recipe Film | The Recipe Hunters in Wales (2024)

1. Preheat the oven to 350° F (165°C)

2. Combine all ingredients in a bowl. Using your hands, rub the butter into the flour and sugar until fine crumbs are formed.Continue to rub and knead until a smooth dough is formed. If your dough is too dry and is not sticking together add a bit more butter or a squeeze of orange or lemon juice, about a tablespoon.

3. Grease a cookie sheet with a light layer of butter.

4. On a flat working surface, mix a bit of flour and sugar together and set aside. This will be used to coat the outside of thescallop shell so that the dough doesn't stick to the shell. Coat the shell with the flour & sugar before molding every cake.

5. To shape the cakes, take a golf ball sized amount of dough and press it atthe base of the coated shell. Press evenly until the dough is about 1 cm thick. Flip the shell over and let the cake fall into your hand. You might have to pull at the edge a bit for the cookie to fall from the shell. Place the cake on the greased baking sheet.

6. Bake the cakes for about10-15 minutes or until they are a light golden brown on the edges. *Since all ovens have different hot spots, check on the cakes about 5 minutes after baking to see if some are getting too brown on the bottom. Rotate the pan if needed.

This recipe is a simple shortbread recipe shaped on scallops. The below ingredients are for 8 medium sized cakes.

• 1/4 cup (58 g) ofSuperfine Sugaror Caster Sugar +1 tbspextra to dust the shell

• 1 stick (116 g) of Salted Butter(about 1 stick) at room temp.

• 1 1/4cups (174 g) of All Purpose Flour+ 1 tbsp extra to dust the shell

*The doughis made usinga 3:2:1 ratio of flour to butter to sugar by weight so you can scale up or down quite easily. If you are using a very dry flour you might need more butter.