rock cakes
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2 cup | all-purpose flour |
2 tsp | baking powder |
1 pinch | salt |
1/2 tsp | ground nutmeg |
1/4 tsp | ground cinnamon |
1/4 tsp | ground cloves |
1/4 cup | cold butter, cut in small pieces |
1/4 cup | solid vegetable shortening, cut in pieces |
1/3 cup | raisins (plumped) |
1/3 cup | chopped walnuts |
2/3 cup | packed light brown sugar |
1 | lemon peel , grated |
1 large | egg, lightly beaten |
1 - 2 Tbsp | milk |
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a staple at english boarding schools, these individual cakes are served |
with |
afternoon tea. |
they don't keep well; after a day they take on the characteristics of |
"rocks". |
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preheat oven to 400f (205c). grease a large baking sheet; set aside. sift |
flour, baking powder, salt, nutmeg, cinnamon and cloves into a large bowl. |
with your fingers, rub in butter and shortening until mixture is crumbly. |
stir in raisins, walnuts, brown sugar, and lemon peel. add egg and just |
enough milk to make a stiff dough. drop tablespoonfuls of dough 2 inches |
apart on baking sheet. bake 12 to 15 minutes or until golden brown. |
transfer to a wire rack to cool. serve fresh. makes about 15 rock cakes. |
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(ID: 78646) Mirror: rec.food.recipes: Tue, Jul 1, 2003 |