Sultana Rock Cakes
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These rock cakes are named after the way they look not their texture. They are easy to prepare and quick to cook, ideal for the afternoon tea guests you were not expecting.
2 cups (250g) self raising flour
90g demerara sugar
1 egg, whisked
1 tablespoon milk
- Rub butter into flour until like breadcrumbs.
- Stir in sugar and sultanas then bind the mixture with the egg and milk.
- Put lumps of the mixture onto a greased baking tray. You should get between 12 and 16 depending on the size of your lumps.
- Cook for 10-15 minutes until golden at 400 degrees C.
- Cool on a wire tray.
I made these this morning, very nice. I baked mine at 220 for 15 mins.
- 14 May 2011
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