Black Currant Rock Cakes, perfect for tea time.

If you love your tea or coffee with some biscuits or cakes to nibble along, then these are the perfect cakes for such times. Tea time spent in the company of friends is always amazing. When calling over friends or guests for tea and snacks, then these can be freshly made and kept ready to serve. It is quite a simple recipe that does not take much effort and all the ingredients are almost always readily available at home. My friends loved them when I took some of these baked goodies for one of our tea time gatherings. The kids too love them but insist on replacing the black currants with chocolate chips.

I am sure they will not refuse these black currant rock cakes. Though these are called rock cakes, but they are soft to bite and crumbly. The appearance is rock like, so they’re called by that name.  As the sugar content is less, they are my favourite, and each bite is a delight with hot sips of tea.

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Ingredients:IMG_7090

Refined flour-300 g

Freshly ground cinnamon- 1/2 tsp

Egg-1 (lightly beaten)

Milk-150 ml

Dry Black Currants-1 bowl

Unsalted butter- 100 g

Sugar-75 g (powdered, keep some of it aside for sprinkling)

Baking powder- 1 tsp

Method:

Preheat oven to 180°C fan- assisted. Grease the baking tray and keep it ready. Sift the baking powder and flour. Add ground cinnamon and powdered sugar to the flour.

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Mix the flour and sugar together. Rub cold butter in the flour. Add the dry black currants, lightly beaten egg and milk. Stir all the ingredients together. Do not overmix.

IMG_7093Scoop out spoonful of the mixture and drop on the baking tray, keeping distance. Sprinkle some sugar on each scoop of mixture.

IMG_7095Bake in the preheated oven at 180°C fan-assisted for 20 minutes or till they are of golden colour. Cool the cakes completely before storing.IMG_7087

Do not be fooled by the rocky appearance, these are soft and tasty bites that you would love to bake often. Enjoy!

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