Once these rock cakes made, they are best eaten on the day they are baked. Not the same if eaten the following day. Should be sprinkled with brown sugar I was doing so things at once totally forgot to sprinkle with sugar.
225g/8oz/2 cups plain (all-purpose ) flour
1.5ml/1/4 tsp spice
10ml/1/2 tsp baking powder
Pinch of salt
65g/2 1/2oz/generous 1/4 cup vegan butter, diced
65g/2 1/2 oz generous 1/4 cup golden caster ( superfine) sugar
115g/4oz/2/3 cup mixed dried fruit finely grated rind of 1/2 lemon or small orange
1 vegan egg
about 30 ml/1/2 tbsp oats milk
30ml/2 tbsp demerara (raw) sugar
1.Preheat the oven to 200°C/400°F/Gas 6. Grease a large baking sheet.
2.Sift the flour, spice, baking powder, and salt into a bowl. Add the butter
3.rub in the butter into the flour until the mixture resembles crumbs.
4.stir in the sugar, fruit and grated rind into dry mixture
5.in a small bowl, best mix the egg with the milk and add to the cake batter. Mix with a fork until the mixture leaves the sides of the bowl clean and is stiff but not sticky. If it is too dry add a little more milk, one teaspoon at a time.
6. Dive the mixture into 12 balls and put on to baking tray, spa ing well apart.
7.Flick the tops with a fork to roughen, then sprinkle each lightly with demerara sugar.
8.bake for 15 minutes, or until firm and golden. Remove from the sheet and cool on a wire rack.