POPPY SEEDS ROCK CAKES

Second recipe for rock cakes and I'm so exciteeeed! Can you feel how excited I am?

INGREDIENTS

450g All Purpose Flour

Pinch salt

2 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

2 1/2 Tablespoon Milk

1 1/2 Teaspoon Nutmeg

75g Butter

75g Sugar

2 Tablespoons Poppy Seeds

METHOD

Add baking soda to bowl with flour

Add baking powder

Add cinnamon

Add poppy seeds

Mix the dry ingredients

I love those little specks of poppy seeds

Add cold butter to flour

Add in regular sugar

Start rubbing the butter, sugar and flour mixture with your finger tips

Rub the mixture until they resemble fine breadcrumbs

Add in vanilla essence

Pour in milk

Start mixing the mixture with spatula

Add a bit more milk if mixture is too dry

You should get a pretty wet consistency

Spread your baking tin with butter

Scoop a tablespoon of the batter

Start placing on the buttered baking tin

Repeat the process until all the batter is finished

Make sure you leave space between the batter so that they have space to expand

They are already fragrant and have not been baked yet

Place the rock cakes preheated oven at 180°C

Bake 20-25 minutes or until golden brown

Take out of the oven and allow to cool

They turn out fluffy on the inside yet crunchy ontop

Serve as snack or even for breakfast

POPPY SEEDS ROCK CAKES

Recipe by Mulunga Alukwe

Prep time: 20 Minutes
Cook time: 25 Minutes
Total time: 45 Minutes
Yield: 16 Rock Cakes
Ingredients

• 450g All-Purpose Flour
• Salt to taste
• 2 Teaspoons Baking Powder
• 1/8 Teaspoon Baking Soda
• 2 1/2 Tablespoons Milk
• 1 1/2 Teaspoons Ground Nutmeg
• 75g Butter
• 75g Sugar
• 2 Tablespoons Poppy Seeds

Cooking Directions

1. Add baking soda to bowl with flour, baking powder, cinnamon and poppy seeds. Mix the dry ingredients
2. Add cold butter to flour, add in regular sugar. Start rubbing the butter, sugar and flour mixture with your fingertips. Rub the mixture until they resemble fine breadcrumbs. Add in vanilla essence, pour in milk, start mixing the mixture with spatula, add a bit more milk if mixture is too dry, you should get a pretty wet consistency. 
3. Spread your baking tin with butter, scoop a tablespoon of the batter, and start placing on the buttered baking tin. Repeat the process until all the batter is finished, make sure you leave space between the batters so that they have space to expand.
4. Place the rock cakes preheated oven at 180°C Bake 20-25 minutes or until golden brown. Take out of the oven and allow to cool. They turn out fluffy on the inside yet crunchy on top
5. Serve as snack or even for breakfast