(Makes approx 21)
- 230g self-raising flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 80g light brown sugar
- 20g caster sugar
- 115g cold unsalted butter, chopped
- Zest of 1 lemon, finely grated
- 100g raisins or sultanas
- 100g dark choc chips
- 2 eggs, lightly beaten
- 1/2 tsp vanilla extract
- Preheat oven to 180°C and line a large baking sheet with baking paper.
- In a food processor, dump in the flour, baking powder, salt, sugars and chopped butter. Pulse until the mixtures looks roughly like breadcrumbs.
- Tip out this mixture into a large mixing bowl and stir through the lemon zest, raisins and choc chips until combined.
- That little crater came from when I dropped my lemon. Try not to drop the fruit that you’re zesting hehe
- Add the lightly beaten eggs and vanilla extract and mix with a wooden spoon until it just comes together into a sticky dough. Do not overwork the mixture.
- Roughly roll out small golf ball sized mounds and place them on your baking sheet, about 5cm apart to allow room for spreading (no need to be perfectly neat about it, just grab, gently pat into a ball and done!).
- Bake for around 15 minutes or until the rock cakes are lightly golden. Cool on wire rack.