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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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Whether you`re sipping hot or iced, take your drinks to the next level with Tate & Lyle Hazelnut Flavour Syrup 🌰☕✨ Rich, nutty flavour, and perfectly sweet, it`s the ultimate way to add a twist to your lattes, frappes, or milkshakes.
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Find the recipe via link in our bio.
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Your perfect coffee moment starts here. ✨
Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich in flavour and perfectly textured, thanks to those signature crunchy sugar crystals. A simple yet special treat to enjoy with your next cuppa!
Find the recipe via link in our bio.
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