Num Num Rock Cakes

by Trudy ~ Veggie num num on January 8, 2010

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rock cakes

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.

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{ 2 comments… read them below or add one }

Jessi March 1, 2010 at 8:39 am

Made your cookies today, they are great. I added some chopped dates.

Trudy (veggie num num) May 12, 2010 at 3:12 pm

Yum!!

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