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These British Classics are ideal for a quick weekday breakfast if you're in a rush; simply grab-and-go!
Preheat the oven to 190°C/370°F/Gas Mark 5 and grease a large baking sheet.
Sift the flours and salt into a mixing bowl, then add the butter, using your fingertips to rub into the flour until you reach the breadcrumb stage.
Add the Tate & Lyle Light Soft Brown Sugar, raisins and orange zest and mix with your fingers again.
Add the egg and mix again with your hands. Now divide the mixture into eight roughly rolled balls - keep them knobbly or they won't be rock cakes - then place on the baking sheet.
Bake in the oven for 15 to 20 minutes. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Ingredients – 8 items
1

Self raising flour

Wholemeal self-raising flour

Pinch of salt

Unsalted butter
cut into cubes

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

Raisins

Orange
zest only

Egg
beaten
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