6 oz flour
4 oz butter
2 oz castor sugar
Directions
TEISENNAU ABERFFRO Melt the butter in a basin and beat in the sugar.
Gradually add the flour, mixing well with a warm spoon, Roll out
thinly on a floured board and cut into rounds. Cook in a moderate
oven (375/F. or Mark 5) for 15 minutes or until golden-brown. Serve
sprinkled with sugar and with whipped cream and raspberry jam.
Servings: 6 cakes
Aberffraw Cakes(Welsh) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We are able to trace the history of written recipes back into the far past, certainly as far back as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic instructions for meal preparation.
As we move into Roman times 25BC a man called Apicius created a number of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. Additionally, he recounts how the ancient Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, fennel and parsley. During the next few centuries, the rich families of the West competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording the recipes of their peers. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Aberffraw Cakes(Welsh) recipe.
