Veggie num num : Num Num Rock Cakes

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As a child I loved my Grandma’s Rock Cakes; giant sugary biscuits with sultanas, that unlike their name suggests, are quite crumbly and melt in the mouth.

I attempted to recreate these delicious biscuits and I am very happy with the result. Using a basic biscuit recipe with the addition of sultanas and orange peel and using a self raising flour to give the ‘cakes’ some height.

Cook these for your favourite little ones or big kids who still enjoy the simple pleasure of a delicious cookie : )

Preparation time: 15 mins
Baking time: 20 mins
Makes about 30

175g (6 oz) butter or non-dairy butter
½ cup brown sugar
½ cup raw sugar
2 free-range eggs
2 cups plain self-raising flour
¼ cup wholemeal or stone ground flour
1 ½ cups sultanas
½ desiccated coconut
zest of 1 orange

Preheat the oven to 180°C/356°F and line two large baking trays with baking paper.

Beat the softened butter and sugars together in a large bowl until light and creamy.

Add the eggs separately, beating between each addition to combine well.

Sift the flours over the mixture; add the sultanas, coconut and zest. Bring the mixture together by stirring gently until all ingredients are well combined.

Using a dessert spoon scoop out enough dough to form small balls; arrange on prepared trays with enough room for the biscuits to raise a spread while baking.

Bake in the preheated oven for 20 minutes; just enough to begin to brown the edges slightly.

Let the biscuits sit for a minute once removed from the oven and then transfer to a cake rack to cool.

These delicious rock cakes will keep for at least 7 days in a airtight container, if they last that long.