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 

    1. Preheat oven to 200 degrees C. Line two baking trays with baking paper.
    2. 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.
    3. 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.

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