September 25, 2016 by dgarnett2013
Spiced buttermilk rock cakes: from The Guardian’s COOK
- 300g plain white flour
- 2 tsp baking powder
- 2 tsp quatre epices (or mixed spice)
- A pinch of salt
- 125g butter
- 90g sugar, plus extra for sprinkling
- 150g chopped dried fruit (sultanas, apricots, cherries, blueberries)
- 1 egg
- 125ml buttermilk
Preheat the oven to 200℃. Grease/line a couple of baking sheets.
Sieve the flour, baking powder, spices and salt into a large mixing bowl.
Cut the butter into small chunks and rub into the flour mix until it resembles breadcrumbs, then stir in the sugar and dried fruit.
Lightly beat the egg with the buttermilk before adding it to the dry ingredients. Be careful not to over-mix – it’s ready as soon as everything comes together.
Put tablespoons of the mixture on to the prepared baking tray, leaving some room for them to spread. Bake for 15‑20 minutes, or until they are a light golden brown. Remove from the oven and transfer to a cooling rack. Sprinkle with sugar before serving.
Baked the day we went to Petersham Nurseries and House.