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Presented by V177 from the August 2007 Victorian newsletter. You just can't go past rock cakes for afternoon tea.
And V177 writes: PS. The social committee enjoyed them over a cup of coffee at our recent meeting.
  • 2 cups of self-raising flour (sifted)
  • ½ cup of plain flour (sifted)
  • A teaspoon of cinnamon
  • 60 grams of butter
  • ¾ cup of caster sugar
  • 1½ cups of mixed fruit
  • 1 teaspoon of lemon juice
  • 1 egg well beaten in a ½ a cup of water
  • A little caster sugar, lemon juice and butter for glaze
  • Combine flour and butter (shortening) and add the sugar and then the fruit.
  • Mix well and then add and mix in the egg and water, and the lemon juice.
  • The mixture should be fairly stiff for rock cakes.
  • Spoon out to mixture in irregular shapes and sizes onto a flat greased tray.
  • Mix the caster sugar, lemon juice and butter that’s been set aside into a paste and drip a little of the mixture on top of each rock cake.
  • Cook in a pre-heated oven at moderate temperature (170-180°C) for 25 minutes or until cooked (check with a skewer).
  • Allow cakes to cool on a wire tray.