Recipe Instructions:
Ingredients
450g All-Purpose Flour
Salt to taste
2 Teaspoons Baking Powder
1/8 Teaspoon Baking Soda
2 1/2 Tablespoons Milk
1 1/2 Teaspoons Ground Nutmeg
75g Butter
75g Sugar
2 Tablespoons Poppy Seeds
Cooking Directions
Add baking soda to bowl with flour, baking powder, cinnamon and poppy seeds. Mix the dry ingredients
Add cold butter to flour, add in regular sugar. Start rubbing the butter, sugar and flour mixture with your fingertips. Rub the mixture until they resemble fine breadcrumbs. Add in vanilla essence, pour in milk, start mixing the mixture with spatula, add a bit more milk if mixture is too dry, you should get a pretty wet consistency.
Spread your baking tin with butter, scoop a tablespoon of the batter, and start placing on the buttered baking tin. Repeat the process until all the batter is finished, make sure you leave space between the batters so that they have space to expand.
Place the rock cakes preheated oven at 180°C Bake 20-25 minutes or until golden brown. Take out of the oven and allow to cool. They turn out fluffy on the inside yet crunchy on top
Serve as snack or even for breakfast
