Coconut Oil Rock Cakes

These rock cakes are made using coconut oil instead of butter.  They have a slight coconut flavour but are still very good.


200 grams self-raising flour
Pinch of mixed spice
70 grams coconut oil
75 grams caster sugar
75 grams mixed dried fruit
1 medium egg, lightly beaten
30 mls milk
20 mls water
Demerara sugar for sprinkling

Baking tray greased or lined with baking parchment

Makes 12

Set oven to 200° C, 400° F, Gas Mark 6

Sieve together flour and mixed spice.
Rub in the coconut oil until mixture loos like fine breadcrumbs.
Add the sugar and fruit.
Mix the egg, milk and water together and add to the dry ingredients.  Mix well until you have a stiff rough dough.  Add a little more water if necessary.
Divide the mixture into 12 and place heaped spoonfuls onto the baking tray and rough up with a fork.

Sprinkle the demerara sugar on the top and bake in the oven for 10-15 minutes or until they are golden brown.


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