Cinnamon Rock Cake Recipe

   cinnamon rock cakes

    

      Makes around 24 rock cakes    Prepare time: 10 minutes    Bake time: 15 minutes

                                Ingredients:

                                    - 450g self-raising flour

          - 230g demerara sugar

          - 230g butter

          - 230g sultanas

          - 2 eggs

          - 2tbsp cinnamon

          - a splash of milk

        Method:

- With a fork, beat the eggs in separate bowl and set aside.      

- Sieve the flour and the cinnamon into the mixing bowl and stir well.

- Preheat the oven 175C

         - Add the butter to the flour and rub together with your fingers to make breadcrumbs.                              

- Next, mix in all of the sultanas and demerara.  

- Pour in the beaten eggs and mix. If the dough is quite dry (more often than not) add in a little milk.   

- Onto a large or two average sized greased baking trays, dollop the mixture into 24 generous sized amounts.

- Bake for around 15 minutes. The result should be golden brown, fragrant rock cakes.

Enjoy served with tea, jam and clotted cream warm from the oven for a true British experience or eat cool on their own. If kept in air-tight container cakes should last up to a week, if not eaten!