Thursday, June 6, 2013

Allergy free rock cakes recipe

  • 2 cups Orgran self-raising flour
  • 1 tsp baking powder
  • 125g Nuttlex
  • ¼ cup sugar
  • 1 tsp vanilla essence
  • ¼ cup chopped glace cherries
  • ¼ cup sultanas
  • ¼ cup currants
  • 2 tsps Orgran No Egg whisked with 120mls water until thick
  • 1 tbsp goat’s milk
  • 1 tsp icing sugar, for dusting

  • Heat the oven to 200°C.
  • Combine the flour and baking powder in a large bowl.
  • Lightly rub the Nuttlex through the flour with fingertips until the mixture resembles fine breadcrumbs.
  • Stir through the sugar and dried fruit.
  • Add the No Egg, vanilla essence and 1 tbsp of the goat’s milk and mix to create stiff batter.
  • If the mixture is still dry add more goat’s milk, a tbsp at a time, until the required consistency is reached.
  • Lightly grease a baking sheet covered with aluminium foil.
  • Using a tablespoon divide the mixture into 6 or more mounds, evenly spaced on the baking sheet.
  • Dust with icing sugar.
  • Bake in the preheated oven for 15-20 minutes or until golden brown.
  • Allow the rock cakes to cool on the tray for up to five minutes.
  • Transfer to a wire rack to cool completely.

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