Rock cakes are my favourite small cakes from the past, crunchy, full of fruit and lightly lemon flavoured.

This recipe is adapted from a recipe from an old Australian cook book and the portion sizes reflect portion sizes from the 1960’s.

They are smaller but I find them to be a good sized small cake to have with a cup of tea. You may choose to make them a little larger if you prefer

In these days of financial stress the ingredients are modest and will make 20 rock cakes. Again I think this reflects the era when less was more.

Although I have chosen to speed things up by using a food processor to rub in the butter, the whole recipe can be made by hand if you have the time. These rock cakes are really quick and easy to make.

They are so delicious and I hope you will enjoy them.

Rock Cakes

Ingredients:

• 1 1/2 cups (225 g) self raising flour
• 1/4 tsp salt
• 1/4 tsp grated nutmeg
• 1/3 rounded cup (85 g) sugar
• 85 g butter, chopped into pieces
• 1 large egg
• 4 Tblsp milk
• 1/4 cup rounded (42 g) sultanas
• 1/4 cup rounded (42 g) currants
• 28 g candied citrus peel
• 1/2 tsp vanilla
• 3 drops Lemon essence
• 1/2 tsp lemon zest

Method:

1. Preheat oven to 170 C Fan forced and line a baking tray with baking paper

2. Place flour, salt and nutmeg into the bowl of the food processor and process for 5 seconds to sift

3. Put butter pieces into the bowl with the flour and process for 10 seconds to cut butter into the flour

(You may do the previous two steps by hand in a large bowl by hand if you choose)

4. Remove the flour mix to a large bowl

5. Add the sultanas, currants, candied citrus peel and sugar to flour mix

6. In a small bowl whisk the egg

7. In a small jug add the milk, vanilla, lemon essence and lemon zest then add the whisked egg and stir through

8. Pour egg/milk miture into dry mix and stir together then use your hands to make a stiff dough adding milk extra if needed

9. Put tablespoonfuls of mixture onto the lined tray

10. Brush rock cakes with milk and sprinkle with sugar

11. Place into the pre-heated oven and bake 10-15 mins or until well browned

12. When nicely browned remove from the oven and allow to cool for 3 minutes

13. Lift onto a cake cooler and allow to fully cool

14. Serve with tea or coffee or just as a quick snack

15. Store in a tightly sealed tin