Rosey’s Jolly Raspberry Jelly Rock Cakes
(illustration by Christopher Denise)
an excerpt from The Redwall Cookbook
Ingredients:
1 3/4 cups all-purpose flour, plus additional rolling the dough
1 1/2 teaspons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter or margarine, chilled and cubed, plus additional for baking sheet
1/2 cup sugar, plus additional for sprinkling
2 eggs, lightly beaten
Raspberry jam or jelly
(you can use other kinds of jelly if you want, the ones shown I baked with black raspberry, and some with strawberry)
Method;
1.Preheat the oven to 400 degrees F, and grease a baking sheet.
2. In a mixing bowl, whisk together the flour, baking powder and salt. Add the butter and rub it into the flour with your fingers (alternatively, pulse the dry ingredients and butter in a food processor) untill the mixture resembles coarse crumbs. Stir in the sugar. Make a well in the centre, add the eggs and mix well to form a stiff dough.
3. Turn the dough out onto a floured board and form it into a roll. Cut the dough into ten peices, shape them into balls and place them well apart on the baking sheet.
4. Use your thumb to make a hole in the center of each and fill the dough with jam or jelly.
5. Pinch the dough closed over the jam, (this can be a bit of a chore sometimes, but make sure that there’s no jam showing on the side, or it mights spill out during baking, at least that’s been my biggest issue XD) sprinkle the rock cakes with a little sugar and bake them untill golden brown, about 15 minutes.
6. Cool the cakes on a wire rack and eat them while fresh, preferably on the same day.
For more recipes like this, check out the Redwall Cookbook! (it obvously won’t have my little tidbits of tips and photographs in them, but it’s really delightful! It’s on amazon too! The artwork is absolutely adorable!
http://www.amazon.com/Redwall-Cookbook-Companion-Books/dp/0399237917/ref=sr_1_1?ie=UTF8&qid=1328988914&sr=8-1
