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Rock cakes may not be the prettiest treat on the shelf, but they are guaranteed to get a big tick of approval from hungry kids. Fill their bellies with this healthy version that uses wholemeal spelt flour and fresh raspberries. Yum!
Preheat oven to 190 °C. Line a large baking tray with baking paper.
Place the spelt flour, plain flour, sugar, baking powder, cinnamon, bicarb soda and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Tip out into a medium bowl. *Alternatively, whisk the dry ingredients together and use your fingertips to rub the butter into the flour. Add the milk and briefly stir, until just combined. Add the raspberries and gently stir through until the raspberries are distributed and the dough begins to clump together. Dust the kitchen bench with flour. Turn the dough out onto the bench and using your hands, press and shape the dough into a 2.5 cm thick rectangle. There will still be some cracks and it will look a little rustic. Lightly dust with flour. Using a 5.5 cm round cookie cutter dipped in flour, stamp out rounds. Reshape any scraps and stamp out the remaining dough. Arrange onto the prepared tray, spacing them out slightly. Alternatively, you can cut the dough into other shapes such as rectangles and triangles. Lightly brush the tops with milk and sprinkle with sugar.
Bake for 15-20 minutes, until golden brown. Transfer onto a rack to cool. Serve warm or at room temperature. Rock cakes can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze for up to 3 months.
¾ cup (110 g) wholemeal spelt flour, plus extra for dusting
¾ cup (110 g) plain flour
¼ cup (55 g) brown or coconut sugar, plus extra for sprinkling
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon bicarbonate of soda
¼ teaspoon sea salt
100 g chilled unsalted butter, cubed
¾ cup (180 ml) milk, plus extra for brushing
1 ½ x 125 g punnets (180 g) Driscoll’s raspberries