This recipe is a winner, capitalising on the blissful culinary marriage of cherries and coconut. Serve these beauties with a cup of tea on a weekend afternoon whilst the rain taps merrily against the window. August in England…can’t beat it.
Coconut and Cherry Rock Cakes
2 cups self-raising flour
100g cold butter
0.5 cup soft light brown sugar
0.5 cup dried cherries, roughly chopped
0.5 cup shredded coconut
0.5 cup milk
1 large egg
1 teaspoon vanilla extract
Preheat oven to 190ºC and lightly grease a baking tray.
Sieve the flour into a large bowl. Cut the butter into small cubes, add to the flour, and rub together using your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, cherries and coconut and mix through.
Beat the milk, egg and vanilla together and add to the rest of the ingredients. Mix together until everything is just combined, then put tablespoonfuls of the mixture onto your baking tray.
Bake for 20-25 minutes until golden brown. Loosen from the tray and cool on a wire rack.