INGREDIENTS
2 cups ap flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, chilled
1/3 cup sugar
1 tsp vanilla extract
1/3 cup currants/raisins/sultanas
1 egg
2 tbsp milk
coarse sugar
DIRECTIONS
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Whisk the flour, baking soda and salt together in a large bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs. Stir in the sugar and currants.
Beat the egg together lightly with the milk and vanilla. Pour it into the flour mixture and stir until the dough comes together into a ball.
Shape dough into 2 inch balls, dip the tops in coarse sugar and place on baking sheet. They won't spread very much, so they can be fairly close together.
Bake for about 13-16 minutes, until tops of cakes are light gold.
Remove to a wire rack to cool, or eat them straight away.
Questions comments concerns go to
http://bakingbites.com/2005/08/cooking-school-better-than-hagrids-rock-cakes/
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