If you like rock cakes you’ll love these.
- 8oz self-raising flour
- 4oz margarine (softened)
- 2oz granulated sugar
- 4oz dried fruit (sultanas or raisins or a combination of both is fine)
- 1 egg
- 1 tablespoon of milk
- 1oz demerara sugar
Pre-heat oven to 200º c/Gas Mk 6. Fan oven 180ºc
Line a 11x7x1 inch/ 28x18x2.5cm tin with baking parchment.
Add the flour and margarine into a bowl and rub in (like you were making pastry) until the mixture resembles fine breadcrumbs.
Next add in the sugar and dried fruit. Stir in the egg and milk and mix until it forms a firm dough.
Put the mixture into the tin, pressing it into the corners and levelling it off with the back of a spoon.
Cut into 16 bars and sprinkle the top with the demerara sugar.
Bake for 25 minutes.
Allow to cool before removing the bars from the tin.
All the weights are in ‘old money’. If you want them in Metric, you’ll have to convert it yourself….