Crunchy Pineapple and Treacle Rockcakes

cook 30 mins
  • 250 g (8 oz) self-raising flour
  • 1 1/2 teaspoons baking powder
  • 125 g (4 oz) unsalted butter, softened
  • 100 g (3 1/2 oz) demerara sugar
  • 2 teaspoons grated orange rind
  • 50 g (2 oz) desiccated coconut
  • 100 g (3 1/2 oz) canned pineapple in juice, drained and chopped
  • 1 large egg, lightly beaten
  • 50 g (2 oz) black treacle
  • 1–2 tablespoons pineapple juice
  • 3 tablespoons chopped almonds
  • 2 tablespoons demerara sugar
  • Line 2 baking sheets with nonstick baking paper. Sift the flour and baking powder into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar, orange rind, coconut and pineapple.
  • Mix together the egg and treacle in a small jug. Pour into the dry ingredients and mix to combine, adding enough of the pineapple juice to form a stiff, sticky mixture.
  • Drop 10–12 rough-surfaced mounds of the mixture on to the prepared baking sheets. Mix together the topping ingredients in a small bowl, then sprinkle over each mound.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden. Transfer to wire racks to cool slightly, then serve warm.
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