When I was working, as with most people, I was time poor. Weekends would come and go with the blink of an eye lid. They were, usually, filled to bursting point with activity but, sometimes, on a rare occasion, we would wake up to a leisurely Sunday morning.
On these mornings, I would like to get up and make scones or rock cakes (or on even rarer occasions, Maus would make pancakes). It was amazingly wonderful (and decadent) to have a freshly made scone or rock cake for breakfast. It is how I dreamed retirement would be. I would have the time, and the inclination, to make whatever I liked, whenever l liked. Well, I have been retired four years and these are my first rock cakes.
Another thing that has changed since I retired is my cookbook habit. When I was working, I would scour bookshops during my lunch break for the latest and greatest cookbooks. Now I prefer to scour Op Shops for my purchases. It’s not that I can’t afford to buy the latest and greatest, it is just that they have lost their appeal. I don’t need any more cookbooks so now it is more the satisfaction of finding a bargain.
Today’s recipe comes from one such find. The cookbook in question is The Country Show Cookbook (Award-winning recipes from country shows). It is a 2010 publication by the Agricultural Society of NSW. If I had seen it in a bookshop, I probably would have bought it and it would have cost me $29.95. My copy cost $2.00. Now, that is my kinda price.
Rock cakes are amazingly easy to make. I was surprised today just how easy they are. They took no time at all. They are also exceedingly yummy. Eat them as is, or slathered with butter. They will not disappoint.
The recipe is by Helen Wotton, Morisset/Lake Macquarie Show.
- 2 cups (300g) self-raising flour (or 2 cups plain flour/ all purpose flour and 2tsp baking powder)
- ⅓ cup raw sugar
- ½ tsp cinnamon
- 90g unsalted butter, melted
- ⅔ cup currants
- ¼ cup mixed peel
- ⅓ cup milk (approximately)
- 1 egg, beaten
- raw sugar, extra
- Line a tray with baking paper and preheat your oven to 180°C.
- Sift the flour and cinnamon into a bowl, then add the sugar. Stir to combine.
- Add the currants and peel. Stir to distribute.
- Pour in the melted butter and egg. Mix well then add sufficient milk to make dough the consistency of scone dough – about ⅓ of a cup.
- Place spoonfuls of the mixture onto the prepared tray – make them as big or small as you like.
- Sprinkle your rock cakes with extra raw sugar. Don’t skip this bit. It really makes a difference.
- Bake for 10-15 minutes.