Tiessennau Mel (honey Cakes) Welsh

photo by PatternPatisserie


- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
30-36 little cakes
- Serves:
- 30
ingredients
- 4 ounces honey
- 1⁄2 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 4 ounces butter or 4 ounces margarine
- 4 ounces brown sugar
- caster sugar
- 1 egg
- 2 -3 tablespoons milk
- 1⁄2 lb flour
directions
- Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
- Grease your patty tins.
- Sieve together flour, cinnamon and bicarbonate of soda.
- Cream butter and sugar until fluffy.
- Separate the egg yolk from the white.
- Beat the yolk into sugar and butter, then add the honey, gradually.
- Stir in the flour with a little milk as required and mix all together lightly.
- Whisk the egg white into a stiff froth and fold into mixture.
- Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
- Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
- When ready sprinkle a little more sugar.
- Croeso Cymreig.
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Reviews
-
Made these for "Virtual culinary cruise:British Isles and Ireland September 2009. These are lovely little cakes, I would recommend using quite a strong flavoured honey in the recipe to maximise the delicate flavours. The batter is quite stiff, but very easy to put together. I used dark brown sugar as it was all I had and will be making these again. Thanks for posting.
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These are sooooo good. Everyone at work and church loved them when we made them! We topped them with whipped cream and burnt sugar (carmelize sugar with a few drops of lemon juice, then drizzle sugar onto waxed or parchment paper to harden). I did have to double the amount of milk and still the batter was VERY thick, and in a mini muffin tin it makes about 66 delicious little treats!
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RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
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I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking.
I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are.
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Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too!
In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means :
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I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste).
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