We were at our usual Friday morning breastfeeding support group meeting last week, and amongst the homemade goodies to eat there were some lovely apple and cinnamon rock cakes that a friend had baked. This reminded me of baking rock cakes when I was younger, and especially the time that a friend and I made some but forgot to put the sugar in. They still tasted fine, just not sweet, so we passed it off as suitable for my dad who’s diabetic. This got me thinking that I could make some with no or not much sugar in now, and they would be a very toddler-friendly treat. As we were going through the fruit aisle at the supermarket on Friday afternoon, I spotted some lovely looking raspberries for a reasonable price, and that gave me the inspiration to do some raspberry and white chocolate rock cakes. The raspberries would give colour and flavour without being too sweet, and the classic combination with white chocolate would be perfect, bringing a bit of sweetness to them, without the need for extra sugar. So here’s the recipe.
- 200g self raising flour
- 100g margarine
- 1 egg
- 100g fresh raspberries
- 100g white chocolate, chopped into chocolate chip sized chunks
- Pre-heat the oven to 170ºC.
- Combine the flour and margarine using your hands, until it becomes like breadcrumbs in texture.
- Mix in the raspberries, white chocolate and egg until you have a nice thick sticky mixture.
- Spoon blobs of the mixture onto a greaseproof paper lined baking tray, set a little apart from each other as they will spread. Don’t make them smooth, just leave them ragged – the more ragged the better, as they’re supposed to look like rocks, and taste much crispier and crunchier with a rough surface.
- Bake in the oven for about 20 minutes until golden.
- Let cool and eat as fresh as possible! Or freeze if you don’t think you’ll eat them all soon enough 😉