Rock Cakes with Lemon Icing:
Ingredients
2 cups self-raising flour
²/³ cup caster sugar
125g cold unsalted butter, chopped
½ tsp ground cinnamon
1½ cups sultanas
1 cup cornflakes, coarsely crushed
2 eggs, lightly beaten
1 tbs finely grated orange rind
¼ cup orange juice
1 tbs demerara sugar
Lemon icing
1 cup icing sugar
1 tbs lemon juice
Yellow food colouring, to tint
Process flour, caster sugar, butter and cinnamon until
mixture resembles fine breadcrumbs. Transfer mixture to a large bowl.
Stir in sultanas and cornflakes, then eggs, orange rind and juice
until mixture forms a soft, slightly sticky dough.
Spoon the dough, allowing 2 level tbs for each rock cake, 4cm apart,
on a large oven tray lined with baking paper.
Sprinkle with demerara sugar.
Cook in a hot oven (200ºC) for about 15 minutes, or until golden brown
and cooked through. Transfer to a wire rack to cool.
To make icing, place icing sugar in a medium bowl.
Stir in enough juice until mixture is a pouring consistency.
Tint yellow with colouring. Pour into a snap-lock bag.
Squeeze mixture into a corner, twist bag then snip tip.
Drizzle lemon icing in a zigzag pattern over cakes. Allow to set.
TIP: Rock cakes can be made four days ahead and stored in an
airtight container. Freeze without icing for a month. Thaw before decorating.