Island Rock Cakes
Super easy to make, and brings back so many memories. A little treat often had when you were sent to the local bakery to buy fresh bread for the family. Crunchy on the outside, and soft and yummy on the inside.
I personally don't like raisins and didn't like having to pick them out at every bite! So I've come up with a raisin free recipe for all of us raisin-free lovers!
Island Rock Cakes
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Ingredients
250g Self-raising Flour
65g Butter/Margarine
70g Sugar
3 tbsp Milk
1 egg
1 tsp vanilla essence
1tsp nutmeg
100g grated coconut
For raisin lovers, you can substitute the last 2 ingredients for
1tsp orange or lemon extract
100g mixed dried fruit or raisins
Instructions
Line your baking tray with baking paper (or you can grease it), and set aside. Pre-heat the oven to 180°.
In a large bowl, mix the flour and nutmeg together, then add the butter and rub together with your fingers until it resembles breadcrumbs.
Then add the sugar and egg to the mixture, and combine.
Next, add the milk a spoonful at a time, mixing each time until you have a thick, sticky dough.
Add the vanilla essence and coconut and mix until evenly dispersed through the dough (you can substitute with orange or lemon extract, and raisins).
Place the dough onto your pre-prepared baking tray, in good sized heaps using a tablespoon. Leave some space between each, and don’t worry about making them neat, as they are meant to resemble rocks!
Bake for around 15 minutes until they have a nice golden colour.
Allow to cool and then dig in! I personally love them a little warm to the touch. Enjoy!
