I have always loved the little rock cakes my mum used to make for us and so I have adapted her recipe to make it into gluten- free.
If you can tolerate Spelt flour then swap the 1/2 cup plain flour for this and they are even tastier.
My version of rock cakes contain ‘Carmen’s Deluxe Muesli’ and this is what makes them so special.
Once you have tried these you will never settle for plain rock cakes again.
1 cup brown rice flour
1/2 cup gluten-free plain flour ( use Spelt flour if you can tolerate it)
1/2 cup Carmen’s Deluxe Muesli
2 teaspoons gluten-free baking powder
50g butter – chopped
3/4 cup sultanas
1/4 cup mixed peel
1/4 teaspoon ground cinnamon
1/4 cup sugar
2 eggs – lightly beaten
1/3 cup milk ( I use hi-lo)
some demerara or raw sugar to top cakes
Preheat oven to 190C or 180C if fan forced.
Sift flours, baking powder and cinnamon into a large mixing bowl and rub in the butter.
Add the muesli, sultanas, mixed peel, sugar, eggs and milk. Mix together until you have a nice moist dough.
Place heaped tablespoons of mixture onto trays that have been lined with baking paper. Leave approx 4cm apart to allow for spreading. Sprinkle the demerara sugar on top of cakes and bake for about 15 minutes or until they are lightly browned. Remove when cooked and cool on a wire rack.