Jem’s Gluten Free Eats

Nothing says Spring is coming like an old-fashioned Rock Cake! Best served with a nice cup of tea, these rock cakes are light, sweet and crumbly – just how they are meant to be!

With the addition of dark chocolate, these Rock Cakes are a slight twist of the traditional recipe. Nevertheless they are so easy to make and are always a success, even when making them with gluten-free flour!

Ingredients:

• 150g unsalted butter, softened
• 100g light brown sugar
• 300g gluten-free self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 2 eggs, beaten
• 3 tbsp milk
• 50g dried cranberries
• 50g dried apricots, finely chopped
• 100g dark chocolate, chopped into small chunks
• Extra 50g dark chocolate, melted

Method:

Preheat the oven to 160 degrees fan and line a large baking tray with greaseproof paper.

In a large bowl, cream together your butter and sugar. Sieve in your flour, baking powder and mixed spice and stir until the mixture is well-combined. Then stir in your eggs and milk (your mixture should be be quite thick and stiff but you may need to a drop or two more of milk if it becomes too difficult to stir/whisk).

Proceed to fold in your cranberries, chopped apricots and dark chocolate chips.

Using a tablespoon, divide your mixture into approximately 12 mounds on your baking tray (make sure each mound is spaced a good few cm apart to stop them from joining together in the oven).

Bake in the oven for 20-25 until golden brown. Using a fork, drizzle some dark chocolate over the top of them and then leave them to cool and firm up for at least an hour.