This is another cookie that I grew up eating. I loved walking in from school when I was a kid to the sweet smell of rock cakes.
I’m not sure why they are called rock cakes, but I guess it’s because they are rough looking and a harder style cookie.
I have modified the original recipe to be gluten free. Traditionally you only put sultanas and orange peel in rock cakes, however, I like using currants with cranberries and fresh orange rind. You basically can add anything you like as far as dried fruit goes.
Traditionally also you only use milk if you need it, so only use up to the 1/2 cup of milk in the recipe if you are not using my gluten free sweet sorghum blend of flour. The mix should look dry, so add the egg first then a little milk (dairy or non-dairy) til the mix looks roughly like this…
These cookies freeze well so you can batch cook them and put them in the freezer to easily pop into work and/or school lunch boxes.
|Prep time||Cook time||Total time|
|5 mins||20 mins||25 mins|
Author: Tracey Francis of Essential Olie
- 1½ cups Gluten Free Flour (*I use my sweet sorghum blend)
- ½ cup Coconut Flour
- 1 teaspoon Gluten Free Baking Powder
- 115g Butter or Nuttelex
- ⅓ cup Sugar (*I use organic raw caster sugar)
- 100g Currants*
- 50g Cranberries*
- Zest from ½ Fresh Orange
- 1 Egg
- ½ cup Milk (Dairy or Non-Dairy)***
- 1 teaspoon Cinnamon Powder
- ½ teaspoon Nutmeg Powder
- 1 Tablespoon Sugar (to sprinkle over cookies before baking)
- Preheat oven to 175°C (fan forced).
- Line a baking tray with baking paper.
- In a large mixing bowl, whisk or sift together gluten free flour, coconut flour, baking powder, cinnamon powder and nutmeg powder.
- Mix in sugar.
- Rub butter/nuttelex with fingers into the flour mix until it resembles coarse crumbs.
- Mix in orange rind, currants and cranberries.
- Add egg and stir with a mixing spoon til combined. Then add milk (if required). The mix should be dry looking.
- Using an ice cream scooper (I use a number 16) OR large dessertspoons form mounds of cookies on the baking tray then sprinkle all of the cookies with the 1 Tablespoon of sugar.
- Bake for 20 minutes.
- Transfer to a wire rack to cool…remember the dried fruit will be extremely hot if you attempt to eat them before they have had time to cool.
* You can use any dried fruit as long as it’s 150g. All sultanas are yummy as well.
** If you are not using my sweet sorghum blend of flours then hold back the milk and only use as much as you need, if any. The mix should be dry looking when you add the egg into it.