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 |