Dish

Aberffraw Biscuit

The biscuits are shaped like scallop shells and are crisp and buttery. They are perfect for dunking in a cup of tea or coffee. The biscuits are high in fat and calories, but they are also a good source of carbohydrates.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Welsh cuisine

Dessert› Cookie

Origins and history

Aberffraw Biscuits are named after the village of Aberffraw in Anglesey, Wales. The biscuits have been made in the area for over 800 years and were originally served to pilgrims who visited the local church.

Dietary considerations

This dish is not suitable for vegans or people with lactose intolerance. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of Aberffraw Biscuits, with some recipes calling for the addition of lemon zest or ground almonds. Some versions of the biscuit also use different types of sugar, such as brown sugar or honey.

Presentation and garnishing

Aberffraw Biscuits are typically served on a plate or in a bowl. They can be dusted with powdered sugar or served with a dollop of whipped cream.

Tips & Tricks

When making the biscuits, be sure to use high-quality butter and flour to ensure a crisp and buttery texture. It is also important to chill the dough before shaping it to prevent the biscuits from spreading too much during baking.