Few would have expected a pastry born out of strict rationing could grow into one of the most beloved recipes of all time. A cross between a scone and a biscuit, rock cakes make for a great morning treat especially when paired with coffee or tea. Try our recipe which studs the interior with dried fruit, giving the mini dessert a burst of sweetness without overpowering the simple yet fragrant dough itself.
Ingredients
- 2 cups self-raising flour
- 1 tsp baking powder
- ½ tsp each cinnamon and nutmeg
- 90 g butter, chopped
- ½ cup caster sugar, plus 1 tablespoon extra
- ¼ cup chopped dates
- ¼ cup sultanas
- ½ cup milk
- 1 egg, lightly beaten
Steps
Preheat oven to hot, 200 C. Lightly grease and line an oven tray with baking paper.
Sift flour, baking powder and spices into a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and fruit.
Make a well in the centre of the mixture and add combined milk and egg, mixing to form a soft, sticky dough.
Place heaped tablespoonfuls of mixture on tray. Bake for 12-15 mins, until golden. Transfer to a wire rack to cool completely. Store in an airtight container.