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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The best way to describe rock cakes are as an ugly, cake-like, drop cookie. They have a lovely light texture with a crisp outer. I have altered the traditional recipe to include cranberries. These serves are pretty large. Australian measurements used. Ingredients:
2 cups self raising flour |
1/2 cup sultana |
1/2 cup dried cranberries |
1/4 teaspoon cinnamon |
4 tablespoons reduced fat margarine (60g) |
1/2 cup skim milk (or low fat soy milk) |
2 egg whites |
cooking spray |
2 teaspoons sugar, extra |
Directions:
1. Preheat oven to 200 deg C (fan forced oven).
2. Sift flour into large bowl then add remaining dry ingredients.
3. In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
4. Add milk mixture to dry ingredients and mix well.
5. Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
6. Bake for 20 minutes or until pale golden.
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