Rock Cakes
These rustic, scone-like pastries are quick and easy to make. They're studded with dried fruits and have a subtle sweetness. They're an ideal accompaniment to a cup of tea or coffee.
Nutrition
Calories: 153kcalCarbohydrates: 20.2gProtein: 2.3gFat: 7.2gSaturated Fat: 4.4gSodium: 54mgSugar: 8.2g
Ingredients
- 200 g self-raisingflour I used a gluten-free blend
- 100 g butter
- 70 g light brown sugar
- 70 g sultanas Chocolate chip or mixed dried fruits can be used instead, such as apples, blueberry, or apricots.
- 1 medium egg
- 1 tbsp milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
Instructions
- Preheat the oven to 180°C and prepare a tray.
- Add the flour, butter and sugar together
- Use your fingertips to slightly rub them until the mixture resembles breadcrumbs.
- Mix in the sultanas and spices.
- Pour in the egg and milk, and stir until the mixture comes together to form a sticky dough.
- Use a tablespoon to portion out the mixture into 10 rounds on the tray. Leave space between each to allow them to spread slightly during baking.
- Bake for 15-20 minutes until they rise and turn golden brown.
- Transfer to a wire rack and sprinkle with a little sugar (optional).
Notes
Enjoy while still warm, or leave to cool and spread with butter for a teatime treat.
Tips for perfect cakes:
- Cold ingredients ensure ideal texture.
- Soak dried fruits in tea or rum for 30 minutes before adding to the mix. This enhances flavor and moisture.
- Dough consistency affects the final product.
- Adjust baking time based on the size of your treats.
- Cool cakes on sheets for 5 minutes.
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