Zoe and I decided to do some baking again this morning, what a great way to spend a frosty winter morning. So I had to go by what I had available in the pantry today as my groceries don't arrive until Monday (that means those chewy chocolate cookies won't be baked until next Tuesday - stay tuned). Luckily we had all the ingredients that you need to bake some rock cakes - a classic baked good that is easy to make, good for the kiddies as they aren't too sweet and good for the parents with a nice cup of tea. So without further ado...
Rock Cakes (from The Australian Women's Weekly Basic Cookbook)
Makes about 15
2 cups self-raising flour
1/4 tsp cinnamon
1/3 cup caster sugar
90g butter, chopped
1 cup sultanas
2 tbsp mixed peel
1 egg, lightly beaten
1/3 cup milk
- Sift flour, cinnamon and sugar into a medium bowl, add butter, rub in with finger tips. Stir in fruit and peel with a wooden spoon.
- Make well in centre of dry ingredients, add egg, then enough milk to give a moist but still firm consistency. If mixture is too soft, cakes will spread too much during the cooking time.
- Place 2 heaped tablespoons of mixture onto lightly greased oven trays. Leave about 5cm between each cake to allow them to spread slightly.
- Sprinkle cakes with a little extra sugar if desired. Bake in moderately hot oven for about 15 minutes or until lightly browned. Use metal spatula to loosen cakes on trays; cool on trays.