Fruity Rock Cakes
1 hour
These fruity rock cakes are hard and crispy on the outside and fluffy on the inside. Perfect for the kids lunch boxes or an afternoon tea treat!
1 person made this
Ingredients
Makes: 20 rock cakes
- 1 1/3 cups (200g) self-raising flour
- 2/3 cup (100g) plain flour
- 1/2 teaspoon mixed spice
- 1/3 cup (75g) caster sugar
- 100g butter, chopped
- 1/2 cup sultanas
- 1/4 cup currants
- 2 tablespoons mixed peel
- 1 egg, lightly beaten
- 1/3 cup (80ml) milk
Directions
Preparation:20min ›
Cook:20min ›
Extra time:20min cooling ›
Ready in:1hour
- Preheat oven to 200 degrees C. Line two baking trays with baking paper.
- Sift flours and mixed spice into a bowl; stir in sugar. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs; stir in sultanas, currants and mixed peel and make a well in the centre. Combine egg and milk in a jug; add egg mixture to flour. Using a flat-bladed knife, mix to form a sticky dough, adding more milk if required.
- Spoon rounded tablespoons of mixture, 5cm apart, onto prepared trays. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes in tray before transferring the rock cakes to a wire rack to cool.
