Rock Cakes

I admit when I was asked to make some rock cakes I was less than enthusiastic about the prospect. In my previous experience these school cookery class classics have too closely resembled the rocks they are named after. Despite this I forged ahead and came up with an easy recipe to try. The result was a deep flavoured, biscuity and slightly chewy treat that was shockingly good! They are great with a cup of tea and I'm certainly going to make them again, so why not give them a try too?

Prep time: 15 Mins

Baking time: 15 Mins

200g Self Raising Flour

100g Unsalted Butter

100g Light Muscovado Sugar

100g Mixed Dried Fruit

The zest of 1 Orange

1tsp Vanilla Extract

1tsp Mixed Spice

1 Medium Egg (Beaten)

1tbsp Milk

Preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with baking paper. Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar with a wooden spoon, followed by the fruit, zest, vanilla and spice. Pour in the beaten egg and milk, then beat together until the mixture resembles a wet dough. Blob large spoonfuls of the sticky dough onto the tray, leaving a gap between as they will spread slightly whilst cooking. You should get about 8 out of the mixture. Place in the centre of the oven for around 15 minutes until golden brown, then remove and leave on the tray for 30 minutes. Carefully remove the cakes from the paper and leave to cool on a wire rack. Time to put the kettle on!