Saturday, July 28, 2007
Baking: Rock Cakes!
I am now the proud owner of the Margaret Fulton Australian Classics cookbook. And the other day I felt like baking. After a batch of ANZAC bikkies (after which I ran out of syrup) I decided to see what Marg could do for me. And lo, I spied rock cakes! I haven't had rock cakes since I was about... oh, I don't know, maybe nine years old. Then on yesterday I saw someone on TV making some. And so I figured it MUST be a sign!
Once you've preheated your oven to 200C and greased some baking trays, sift 2 cups of self raising flour with 1/2 a teaspoon of mixed spice and a pinch of salt, then rub through 90g of butter. The recipe then calls for you to add currants, sultanas and chopped mixed peel (about 2 tablespoons of each), however I didn't have any of those - I had dates. So I added a dozen or so chopped dates instead (and I thought they worked out very nicely... at any rate, two batches of biscuits disappeared quite easily). Once you've added your fruit mix it through. Combine 1/4 cup of milk with a beaten egg, then add to the dry stuff and mix it till it forms a stiff dough. Put small spoonfuls onto the baking trays in rough heaps - remember, they're rock cakes, so they shouldn't be all pretty and perfectly rounded. Bake the little buggers for about 10-15 minutes, till they're nicely golden brown, and they're done! When you take them out lever them off carefully onto a wire rack to cool. Lovely.
I decided to have a little suppertime treat, so brewed myself up some hot milo, and sprinkled a little icing sugar over the bikky. Bliss.