Rock cakes

Ingredients

• 1 1/2 cups self-raising flour
• 1/2 cup plain flour
• 1/4 teaspoon ground cinnamon
• 1/3 cup caster sugar
• 100g butter, chilled, chopped
• 3/4 cup sultanas
• 2 tablespoons mixed peel
• 1 egg, lightly beaten
• 1/3 cup milk
• Softened butter, to serve

Method

1

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

2

Sift flours and cinnamon into a large bowl. Stir in sugar. Using your fingertips, rub butter into flour mixture until the mixture resembles breadcrumbs. Stir in sultanas and mixed peel. Make a well in the centre. Combine egg and milk in a jug. Pour egg mixture into well. Using a butter knife, mix ingredients to form a sticky dough, adding more milk if necessary.

3

Spoon 1 1/2 tablespoons of mixture, 5cm apart, onto prepared trays.

4

Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Transfer to a wire rack to cool. Serve rock cakes warm or at room temperature with butter.

Source: taste.com.au