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Cinnamon sultana rock cakes

12 minutes

Serves Makes 12

These rock cakes will keep for up to 2 days in an airtight container.

2 cups wholemeal self raising flour
1/2 teaspoon ground cinnamon
1/3 cup raw sugar
75g margarine spread
1 cup sultanas
1 large egg, lightly beaten
1/2 cup reduced fat milk

Preheat oven to 190°C (170°C fan-forced). Sift flour and cinnamon into large bowl, return husks to flour, then stir in sugar and rub in margarine with fingertips.
Stir in sultanas. Add combined egg and milk, mix with a round-bladed knife until ingredients are just combined (don't over-mix).
Spoon heaped tablespoons of mixture onto baking paper-lined oven trays and bake for 15 minutes or until lightly browned. Allow to cool on trays.

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