As the rock cakes disappeared so quickly yesterday, I have had to make some more today. Tom, Sophia and Zac all wanted them in their packed lunch today, so I guess they are tucking into the last few right now.
Here is the revised recipe, new and improved to make nice big crumbs.
8 oz self raising flour – Doves Farm www.dovesfarm.co.uk make a good wheat free, gluten free flour and it is widely available
4 oz ‘butter’ – we use Pure www.puredairyfree.co.uk sunflower spread, also widely available
4 oz caster sugar
4 oz dried fruit
1 large egg
5-6 teaspoons milk – we use Alpro Soya Junior milk http://www.alpro.com/uk/soya-plain
and the all important Xanthan Gum – 1 teaspoon, and a splash of vanilla extract for extra flavour
I have added a bit more sugar, bit more ‘butter’ and a bit more milk this time, just to ensure we have properly eliminated the dustiness and improve the flavour. The vanilla extract is just down to personal taste. To be honest, I have given measurements but I go more by eye. If the mix looks a bit dry, I just add more liquid and vice versa. When it looks a but runny I add more flour to stick it back together. As I have said many times, I don’t really love baking that much, but I quite like the ‘science’ and common sense of it.
The latest batch has just come out of the oven and I am very pleased. Even better than yesterday. I do feel proud of myself as I am such a reluctant baker and never expect my cakes to be any good. I am also slightly anxious that the children are now going to expect a fresh batch of home made cakes every day when they get in from school! Even more alarming is that while I was clearing up from making the rock cakes, I decided to have a go at chocolate brownies too! What is happening to me!!!!