Mary Berry's Grandmother Rock Cakes
These little rock cakes are tender and bursting with flavour on the inside, making them a perfect companion to your afternoon tea or coffee break.
Equipment
Ingredients
- 225 g Self-Raising Flour
- 2 tsp Baking Powder
- 100 g Soft Margarine
- 50 g Granulated sugar
- 1 Egg (beaten)
- 2 tbsp Milk
- 75 g Sultanas
- 75 g Currants
- Brown Sugar (for sprinkling)
Instructions
- Preheat the oven to 200℃/180℃FAN/400℉/GAS 6. Grease two large baking trays or line with baking paper.
- Add the flour, baking powder, margarine, sugar, egg and milk to a bowl and mix for about 10 seconds. This should be a stiff mixture. Scrape down the sides, add the sultanas and currants and mix through.
- Spoon out 12 rock cakes on each baking tray using two teaspoons. Sprinkle each with brown sugar.
- Bake in the oven for about 15 minutes, until beginning to brown on the edges. Lift on to a wire rack to cool.
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Nutrition
Calories: 94kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 7mgSodium: 80mgPotassium: 63mgFiber: 0.5gSugar: 6gVitamin A: 163IUVitamin C: 0.3mgCalcium: 29mgIron: 0.3mg
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