Lemon Rock Cakes Recipe
These lemon rock cakes are a light and refreshing alternative to traditional rock cakes. Lovely for the spring and summer.
Servings 16 cakes
Ingredients
- 400 g Self raising flour
- 150 g margarine or unsalted butter at room temperature
- 150 g caster sugar although demerara sugar works quite well too and gives a nice crunch.
- 200 g mixed dried fruit currants/sultanas/mixed peel/glace cherries/cranberries etc
- 2 eggs
- Zest and juice of half a lemon
Instructions
- Grease 2 baking trays and preheat oven to 200C/400F/Gas 6
- Sift the flour into a large bowl. Rub in the margarine until the mixture resembles breadcrumbs.
- Stir in the sugar, dried fruit, eggs and lemon.
- Dollop the mixture onto baking sheets in rocky heaps leaving space between them.
- Bake for 15-20 mins in the preheated oven until golden browned. Cool on a wire rack.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.