Rock Cakes
July 16, 2019
A thoroughly old-fashioned recipe, rendered gluten free. I love mixed peel in baking so the combination of sultanas, peel and a touch of cinnamon in these tends to make me finish off the contents of the biscuit tin all by myself.
The egg and milk means that these are soft-ish, not crunchy, so don’t expect them to go hard like normal biscuits. I think they’re best eaten within a day or two of baking, not that I find that difficult.
Directions
1Rub the butter into the flour, baking powder, spice and sugar
2Add the fruit and mix well
3Whisk the egg in the milk and combine with the dry mix
4Place on trays is spoonsful, and sprinkle the tops of the heaps with a little cinnamon and sugar mix
5Bake at 190-200°C for 15 to 20 minutes or until lightly browned and firm to the touch
6Remove to a wire rack to cool, then store in an airtight container
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