• Skip to main content
  • Skip to site footer

Recipes From Wales

James’ Cakes (Cacennau Iago)

July 27, 2021 by admin

These little shortbread cakes, marked with a scallop shell, were made at Aberffrau, a fishing village on the west coast of Anglesey where the shells were found on the beach. They are nearly always called Aberffrau or ‘Berffro’ cakes, appearing under the former in ‘Cassell’s Dictionary of Cookery’, 1885. But they are more properly called after St James – pilgrims en route for the church of Santiago de Compostela in Spain’s north-western province of Galicia wore a scallop shell as a hat badge. Note that the two Celtic countries, Wales and Galicia, share the name for James.

 

James’ Cakes (Cacennau Iago)

Recipe by adminCourse: Recipe
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 3 ozs 75g flour

  • 2ozs 50g butter (softened)

  • 1 oz 25g sugar

Directions

  • Beat the sugar into the softened butter.
  • Add the flour a little at a time, with your hands.
  • Work the dough on a floured board, then roll out and stamp into rounds with a plain cutter, keeping them as thin as possible.
  • Mark each round with a scallop shell and trim to a shell shape if liked.
  • Bake quickly in a hot oven (425°F 2l8°C, Gas 7) on a greased baking sheet.
  • They should not turn brown and need watching carefully.
  • Sprinkle with sugar while still warm.

This recipe appears in A Book of Welsh Country Cakes and Buns by Bobby Freeman which is published by Y Lolfa [ISBN 0862431387].

Category: Recipe

About admin

Previous Post: « Leek With Mustard And Mascarpone On Garlic Toast
Next Post: Laverbread Cakes (Teisennau Bara Lawr) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Inspiration

“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

Recent Posts

Copyright © 2022 · Recipes From Wales · All Rights Reserved · Powered by Mai Theme