Formulas for rocks cakes used to be found in family recipe books everywhere but now it seems that their name has caused this Kiwi classic to fall from favour.
(You can click on ingredients to see more related recipes)
|2 cups||Standard flour|
|2 tsp||Baking powder|
|1 tsp||Ground cinnamon|
|¼ cup||Glace mixed peel|
- Preheat the oven to 240 degC. Grease 2 baking trays.
- Sift the flour into a bowl. Cut the butter into the flour in small pieces and rub the ingredients together with your fingertips until the mixture resembles coarse breadcrumbs. (This can also be achieved in a food processor, using the pulse button.)
- Add the sugar, baking powder, ground cinnamon, sultanas and peel. Beat in the 2 eggs, one at a time. If the batter is too dry, add one tablespoon of milk at a time to bind into a stiff mixture.
- Place blobs of mixture in small rough heaps on the cold prepared baking trays, allowing room for expansion. Bake for about 15 minutes, rotating the trays halfway through cooking, until the cakes are golden brown on top. Cool on a wire rack. The cakes will keep in an airtight container for up to a week!