The lovely Pig in the kitchen (who incidentally writes a rather splendid blog) made rock cakes here. I saw them and immediately wanted to make some... and eat them of course. They looked fabulous and would have taken a very good picture, but this is all that's left...
Cinnamon and Raisin Rock Cakes
Makes enough for a family of 4 to enjoy over a few days with enough to let the next door neighbours (family of 3) have one each.
200g unsalted butter
450g plain flour
100g soft light brown sugar
2 large eggs
2 teaspoons of baking powder
2 teaspoons of cinnamon
3-4 tablespoons of milk
Preheat oven to 175C.
Grease 2 baking trays with butter or oil.
Place all the ingredients in a large bowl and mix together well using a wooden spoon or your hands...
Using your hands, get some dough, about golf ball size for small ones and half a tennis ball size for larger ones. Don't work it too much they look better when cooked if they haven't been smoothed over.
Place each ball (or blob) on to the baking sheet as you go, leaving space between each one as they spread when cooking.
Cook for between 10 and 20 minutes. 10 minutes for the smaller ones and up to 20 minutes for the larger ones. They should be a light golden brown and if you insert a skewer into the middle it should come out clean. Don't let them get too dark or they really will be like rocks!
If you want to you can sprinkle golden granulated sugar over them before cooking. That's how I had them as a child and having not put sugar on these ones I will do next time...
We're continuing with Middle Eastern food today with our favourite way of having lamb, butterflied and bbq'd. Today served Shawarma style - can't wait!