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.


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


1 ½ cups Gluten Free Goodies Company Cake and Biscuit mix

2 tsp Gluten Free Goodies Company baking powder

2 Tbsp sugar

¼ tsp cinnamon

75g butter

75g sultanas

25g candied mixed peel

1 egg

4 Tbsp milk or milk substitute or water

Cinnamon sugar mix to sprinkle on top before cooking

2019-07-16T12:09:44+00:00 0 Comments

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