Walnut Coffee Rock Cakes Recipe
Ingredients
| 4 oz butter or block margarine | ||
| 8 oz self-raising flour, sifted | ||
| Walnuts | 2 Ounce, chopped | |
| 3 oz demerara sugar | ||
| Egg | 1 | |
| 2 tablespoons coffee essence | ||
| Milk | 3 Tablespoon | |
| Icing Sugar | 3 Ounce | |
Directions
Rub half the fat into the flour. Mix in the chopped walnuts and demerara sugar. Beat the egg with 1 x 15 ml spoon (1 tablespoon) of the coffee essence and the milk. Add to the dry ingredients and mix to a firm dough, adding more milk only if really necessary. Spoon the mixture into 12 heaps on lightly greased baking sheets, allowing them room to spread. Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 15 to 20 minutes. Coolon wire racks. Soften the remaining fat and beat in the sifted icing sugar and remaining coffee essence. Cut a small cap off each bun and sandwich back with the coffee buttercream. Dust with icing sugar for serving. Makes about 12
Chef
