Rock Cakes
Author: 
Recipe type: Biscuits, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 175g gluten free self-raising flour
  • 50g almond meal
  • 130g castor sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 125g vegan margarine
  • ¼ cup almond milk (or your favourite non-dairy milk)
  • 130g sultanas
  • 50g gluten free cornflakes
Instructions
  1. Pre heat your oven to 180°C (355°F).
  2. Place a sheet of baking paper on one large or 2 medium size baking trays.
  3. Put flour, almond meal, castor sugar, cinnamon & nutmeg into a medium sized bowl. Stir or whisk well to combine - I usually just use a fork and it works fine.
  4. In a small bowl, add the sultanas and cornflakes and put to the side.
  5. Pour milk in a measuring cup.
  6. Add margarine to the flour mix.
  7. You are going to have to get your hands into the mixture so at this point I put on disposable gloves. It makes what comes next easier to clean up and it is more hygienic. Rub the margarine into the flour mix using your finger tips. It doesn't have to turn into perfect fine crumbs like when you rub butter into flour but just make sure that you don't have any little piles of flour left in the bowl, it needs to be incorporated well into the margarine.
  8. Next, with the gloves still on, pour the sultanas and cornflakes into the mixture and then drizzle the milk over the top. Get your hands back in there and mix everything through.
  9. You can make the rock cakes whatever size you like but I'm a bit greedy so I like mine a good size so I use about a tablespoon worth of mixture for each. Roll mixture into a ball in your hand and place on the tray. Leave a bit of room in between each because they do spread a little bit.
Recipe by my vegan plate at https://www.myveganplate.com/rock-cakes/