75gcaster sugarplus 3 tablespoons extra for sprinkling
30gmarzipancut into small chips
40gdark chocolate chips
3tablespoonssalted 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.