Rock Cakes

Preheat oven to 200°C (190°C fan-forced) and line a baking tray with baking paper.

Combine self raising flour and mixed spice in a large mixing bowl, stirring to distribute the spice evenly.

Rub butter into the flour mixture using fingertips until the texture resembles coarse breadcrumbs.

Stir caster sugar, sultanas, currants, and mixed peel into the flour mixture until well distributed.

Make a well in the centre of the dry ingredients and pour in the beaten egg and milk.

Mix gently with a fork or spoon until just combined; the mixture should be rough and lumpy, not smooth.

Drop rough spoonfuls of mixture onto the prepared baking tray, spacing them about 5 cm apart to allow for spreading.

Bake for 15-20 minutes until golden brown on top and firm to the touch.

Cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.