Teisennau Aberffro

Preheat your oven to 170°C (325°F/Gas Mark 3) and lightly grease a baking sheet or line it with parchment paper.

In a large mixing bowl, beat the softened butter and castor sugar together until the mixture is pale, light, and creamy.

Sift the flour into the butter and sugar mixture, then gently work it in using your fingertips until a soft, smooth dough comes together. Do not overwork the dough.

Lightly flour a clean work surface and roll the dough out to approximately 5–6 mm (¼ inch) thickness.

Using a traditional scallop shell mould or a round fluted cutter, cut out the biscuits and place them carefully onto the prepared baking sheet.

Lightly dust the tops of the biscuits with a little extra castor sugar before placing them in the oven.

Bake in the preheated oven for 15–20 minutes, or until the biscuits are pale golden at the edges but still lightly coloured on top.

Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.