RECIPE: Cinnamon and Nutmeg Rock Cakes

EQUIPMENT:

• 2 Baking Trays

• Oven set to 200c

INGREDIENTS:

• 350g Plain Flour

Generous Pinch of Salt

• 175g Light Brown Sugar

• 1 Tsp Cinnamon

• ¼ Freshly Grated Nutmeg

•  2 Tsp Baking Powder

•  175g Butter, Cold and Cubed

• 125g Raisins

• 1 Medium Egg

• 50ml Milk (plus extra if needed)

• Milk (To brush the tops)

METHOD:

Mix the dry ingredient together, removing any lumps . Sand the butter into the dry ingredients until no lumps of butter are visible. Fold through the raisins (or other dried fruit if using).

Finish the dough by breaking up and mixing with the milk, pour this slowly into the dry ingredients until you have a tacky almost cake-like dough. Portion into 12 rock cakes (I used an ice-cream scoop to initially help to divide the mixture evenly).

 Brush the tops with a liberal amount of milk wash and bake for 10-12 minutes at 190c then reduce the oven and bake for a further 8-10 minutes Until golden and cooked through.  

Leave to cool on a wire rack completely before dusting with icing sugar and serving.

(The clue is in the name that these cakes are best eaten as fresh as possible otherwise they’ll dry out and get a bit…rock hard)