Apricot And Sultana Rock Cakes Food

NEW ZEALAND ROCK CAKES

Steps:

• Preheat oven to 425°F Sift flour and salt into a mixing bowl. Mix in butter until crumbly (use clean hands). Add sugar, raisins, and marmalade; mix well (with spoon). Add in egg. Batter should be stiff and "rocky".
• The mixture must be stiff, or it will lose shape when baking. Pull off golf ball size chunks of dough and drop on cookie sheet about 1 inch apart. Bake in oven for 15 minutes until lightly browned. Turn bottom side up to cool. Serve with milk or tea.

LIGHT ROCK CAKES

Steps:

• Preheat oven to 200 deg C (fan forced oven).
• Sift flour into large bowl then add remaining dry ingredients.
• In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
• Add milk mixture to dry ingredients and mix well.
• Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
• Bake for 20 minutes or until pale golden.

ROCK CAKES OLD FASHIONED RECIPE

Steps:

• Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl
• Add sugar and mix all together
• Add butter and rub together using fingertips into the dry cake mix
• It should resemble breadcrumbs
• Add sultanas
• Stir through
• Whisk milk and egg together in a separate bowl
• Add the whisked egg and milk to the rock cake mixture
• Use a fork to mix well together until moist and sticky
• Separate into 9 even-sized cakes use a fork to rough up the cakes a little.
• Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.
• Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!
• Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.
• Sprinkle with extra sugar.
• Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

OLD-FASHIONED SULTANA CAKE

Steps:

• Preheat oven to 150°C and grease a 20cm square or round cake tin.
• Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
• Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
• Stir in the chopped butter and set aside the sultanas to cool.
• Beat together the eggs, essence and sugar. Then add in the sultanas.
• Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
• Stir the flour into the sultana mix.
• Pour into prepared cake tin and bake for 1 1/2 hours.

APRICOT AND SULTANA ROCK CAKES

Steps:

• preheat oven to 180 Celsius line a large cookie tray with baking paper.
• place flour and baking powder into a large bowl.
• add butter and rub in until the mix resembles breadcrumbs.
• stir in the sultanas, apricots, sugar and rind.
• add the eggs and stir until everything is well combined.
• place mounds of dough onto the baking tray (I used a dessert spoon), leaving space between each mound to allow for spreading.
• cook for 15 - 20 minutes or until golden. remove to wire to cool.