Allergy free rock cakes recipe

Ingredients

• 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

Method

• 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.