Easter Welsh Cakes are a delicious and delectable way to treat family and friends on this Holy Day.


100 g sweet rice flour
75 g oat flour
25 g tapioca starch
25 g potato starch
1 teaspoon baking powder
1 teaspoon mixed spice
¼ teaspoon sea salt
100 g unsalted butter – at room temperature
75 g caster sugar – plus 3 tablespoons extra for sprinkling
40 g currants
25 g mixed peel
30 g marzipan – cut into small chips
40 g dark chocolate chips
1 egg, beaten
3 tablespoons whole milk
3 tablespoons salted butter for cooking


-Sift together the flours, starches, baking powder, mixed spice and sea salt.
-Rub the flours together with the butter by hand, using the tips of your fingertips until the mixture resembles course breadcrumbs.
-Add the sugar, currants, mixed peel, marzipan, and chocolate and mix well.
-Pour in the beaten egg and bring the mixture together with your hands to form a dough, if more moisture is needed add some milk but you shouldn’t need more than 3 tablespoons.
-Roll out the dough until it’s about 1 cm thick and then cut the cakes using a 68mm pastry cutter.
-Bring a wide flat-bottomed saucepan (a cast iron skillet is perfect) up to a gentle heat and add a tablespoon of butter. Once the butter is melted and sizzling, add the cakes to the pan in batches, about 4 at a time. Cook for 2-3 minutes on each side until just turning golden and slightly risen.
-As soon as you remove the Welsh Cakes from the pan, sprinkle with caster sugar.

Lechyd Da!