Meals and Courses

Courgette and Feta Rockcakes

cook 30 mins
  • 250 g (8 oz) self-raising flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 125 g (4 oz) unsalted butter, softened
  • 1/2 teaspoon finely grated lemon rind
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 150 g (5 oz) courgette, coarsely grated
  • 100 g (3 1/2 oz) feta cheese, crumbled
  • 1 large egg
  • 1 tablespoon sun-dried tomato paste
  • 4–5 tablespoons milk
  • Line 2 baking sheets with nonstick baking paper. Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the lemon rind, thyme, pepper, courgette and feta.
  • Whisk together the egg and tomato paste in a small bowl, then pour into the dry ingredients, adding just enough of the milk to form a soft, sticky mixture.
  • Drop 12–14 rough-surfaced mounds of the mixture on to the prepared baking sheets.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden. Serve warm.
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