Ingredients
Equipment
Method
- Pre-heat the oven to 375 F/190oC/Gas 5/170oC Fan oven
- Add the flour (3 1/4 cups self-raising flour) and margarine or butter (1/2 cup butter ) to a large mixing bowl and begin to rub the fat into the flour until it resembles breadcrum
- Stir in the dried fruit( 1 1/4 cup raisins) , sugar, ( 2/3 cup caster sugar) and spices (1 teaspoon cinnamon).
- Add a beaten egg (1 egg ) or flax egg and stir until all the flour is combined and it forms a soft dough.
- Divide into eight similar sized pieces and space them out on a baking sheet. They need room to spread. Celebrate a slightly craggy, uneveness in their texture.
- Cook in the oven for between 15 and 20 minutes until they are a pretty golden brown.
- Remove from the oven and leave them to cool a little for 5 minutes or so then set them out on a cooling rack until cool.
Nutrition
Notes
Nutritional Information is computer-generated and is intended as a guideline only.
Storage: Rock Buns will last for up to 3 days in an air-tight container, but I suspect they will not be around for that long!
Freeze: the baked rock cakes for up to 2 months and defrost thoroughly before eating.
Freeze the dough (for about 2 months) and bake from frozen. It helps to freeze the dough in the spooned out shape of the buns. Then you can just place them on a baking tray and bake. Bake at the same temperature as you would the 'fresh' dough and cook for the same length of time.
Make them vegan: Replace the egg with a flax egg. Make this using 1 tablespoon of ground flax seeds and 3 tablespoons of water. Allow it to sit for about 10 minutes before using. The result is crumblier but quite awesome.
If you try this recipe I would love it if you would share your experience of making it.
Important Note: All my recipes are developed using a digital scale and metric measurements. Cup measurements are given using a conversion program. For best results please use a digital scale.
