Vickys Rock Cakes

Name: Vickys Rock Cakes
Ingredients: 225 grams self raising flour; 100 grams gold-foil Stork margarine / sunflower spread; 1 tsp mixed spice; 75 grams granulated sugar; 75 grams raisins; 1 tbsp lemon juice; 1 zest and juice of half an orange; 60 ml coconut milk or other preferred milk; 100 grams cornstarch; 30 grams potato starch, not flour; 50 grams sorghum flour; 40 grams rice flour; 2 tsp gluten free baking powder; 1/2 tsp xanthan gum; 100 grams sunflower spread eg Vitalite; 85 grams granulated sugar; 1 1/2 tsp mixed spice; 1/2 tsp vanilla extract; 1 tbsp lemon juice; 1 the zest and juice of half an orange; 90 ml coconut milk or other preferred milk

21 ingredients

7 steps

Ingredients

225 grams self raising flour
100 grams gold-foil Stork margarine / sunflower spread
1 tsp mixed spice
75 grams granulated sugar
75 grams raisins
1 tbsp lemon juice
1 zest and juice of half an orange
60 ml coconut milk or other preferred milk
100 grams cornstarch
30 grams potato starch, not flour
50 grams sorghum flour
40 grams rice flour
2 tsp gluten free baking powder
1/2 tsp xanthan gum
100 grams sunflower spread eg Vitalite
85 grams granulated sugar
1 1/2 tsp mixed spice
1/2 tsp vanilla extract
1 tbsp lemon juice
1 the zest and juice of half an orange
90 ml coconut milk or other preferred milk

Directions

1

Preheat oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
2

Cream butter and sugar together, then add dry ingredients including raisins and mix gently
3

Add lemon juice, orange juice and milk until mixture is wet but still stiff, you may need to add more milk.
4

On a baking tray place 10 scoops of the mixture to make 10 rockcakes
5

Bake for 22 - 25 mins until golden.
6

The gluten free version won't go really golden but should feel firm but springy when done at around 24 minutes
7

Sprinkle with powdered sugar, a little extra mixed spice and enjoy!