Friday, 17 June 2011

Rock biscuits

This is one of those recipes that 'takes me back' as they say. Rock biscuits and rock buns were very popular when I was in my yoof, but one seldom hears about them these days.

So I recently took a little wander down memory lane and this is the route I took.

Oven temperature

250g butter
250ml sugar
500ml plain (cake) flour
15ml baking powder
2.5ml ground cinnamon (or try cardamom for variety)
Pinch salt
250ml seedless raisins
125ml pecans, chopped

Place on a cooling rack
  • Cream the butter and sugar together until light and fluffy.
  • Beat the eggs and then whisk into the butter mixture.
  • Sift the dry ingredients into the egg mixture and beat well.
  • Add the raisins and nuts and mix through (better to use a wooden spoon, now).
  • Drop dollops of the mixture onto a greased baking sheet, or onto a piece of baking parchment on a baking sheet (I prefer the latter).
  • Bake for 10-15 minutes until they're going golden.
  • Place on a cooling rack until cool. Don't put them into a tin before they're completely cool or they will go soggy.
You should get about 45-50 biscuits from this recipe.

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