Rock Cakes

 
2 cups self-raising flour

1/4 teaspoon ground cinnamon

90g butter, softened

1/3 cup castor sugar

1 cup sultanas (I always add more)

2 tablespoons mixed peel

1 egg, lightly beaten

1/2 cup milk

1 teaspoons castor sugar, extra

 

1. Sift flour and cinnamon into large bowl.  Rub in butter.  Stir in sugar and fruit.  
2. Stir in egg, and enough milk to give a moist but firm consistency.
3. Place 1/2 tablespoon portions of mixture into balls on a lightly greased baking tray about 5cm apart.  Sprinkle tops with extra sugar.
4. Bake in a moderate oven for about 15minutes or until browned.  Loosen cakes and cool on trays.  (If you like them a little crunchier, an extra 2-5minutes should be enough)

This recipe is adapted from The Australian Women's Weekly - 

Sweet Old Fashioned Favourites.