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It was customary for children in Anglesey to receive small cakes when they went ‘first footing’. They sang a short verse to wish their neighbors a Happy New Year and the cakes would be a thankful gift. Although they are referred to as cakes (or, in Welsh, teisienau sir fon), they are much more like very short biscuits.
Ingredients
Unsalted butter 225g (8oz), softened
Caster sugar 110g (4oz)
Self-rising flour 350g (12oz)
Salt ½ tsp
Raspberry jam 6 tbsp
Icing sugar 1 tbsp
Instructions
Preheat the oven to 180°C/375°F/Gas 4. Mix together the butter and sugar until creamy and smooth, and gradually work in the flour and salt.
Bring together to form a firm dough and turn onto a lightly floured surface. Roll out to a thickness of 6mm (1⁄4in) and using a 5cm (2in) pastry cutter, cut out 24 rounds. Re-roll the dough as necessary. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.
Arrange slightly spaced apart on baking sheets lined with baking parchment and bake for about 10 minutes until risen and golden. Allow to cool on the baking sheets and then transfer to a cooling rack. Sandwich the rounds together with jam and dust lightly with icing sugar just before serving.
Notes
The cakes spread a little during cooking so don’t place them too close on the baking sheets – allow approximately 2.5cm (1in) between each. For more festive shapes, use star or holly leaf cutters. Freeze unfilled. Allow the cakes to cool and then place in a freezer bag or freezer-proof container. Freeze for up to three months. Thaw at room temperature and fill and dust as above.
Taken from the Around Britain Cookbook