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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