Cherry rock cakes

Ingredients

• 400 g self-raising flour
• 100 g caster sugar
• 200 g low sat fat margarine, chilled
• 2 medium eggs
• 120 g milk, plus a little extra if needed
• 150 g glace cherries, rinsed, patted dry, and roughly chopped
• 1 tsp baking powder
• 1 pinch salt

Method

1. Heat the oven to 190C and line two baking trays with baking paper.

2. Put the flour, baking powder, sugar, and salt into a large bowl.

3. Rub the margarine into the dry ingredients until the mixture looks like rough crumbs.

4. Stir in the chopped glace cherries.

5. Beat the eggs with the milk.

6. Add the egg mixture to the bowl and stir just until a thick, lumpy dough forms.

7. If the mixture seems very dry, add a little more milk, but keep it stiff rather than wet.

8. Spoon rough mounds onto the trays, leaving gaps between them.

9. Bake for 15 to 20 minutes, until the cakes are pale golden and set.

10. Leave to cool on the tray for 5 minutes, then move to a wire rack to cool fully.