These extremely simple, scrumptious little buns are just perfect for a mid morning snack. Come to think of it, you can eat them any time. They are made in minutes and before long the heavenly smell of ginger is wafting from your oven. Have I mentioned before that I love ginger? These tick all my boxes. Mini ginger rock cakes, although the recipe differs a tad from the old fashioned rock buns. They keep well for a couple of days.
8 oz plain flour
1 heaped teaspoon baking powder
2 oz butter, softened
1 teaspoonful ground ginger
2 oz preserved ginger, finely chopped
2 oz granulated sugar
grated zest of a lemon
a little milk, about a tablespoon and ditto the ginger syrup
Butter a baking sheet and pre heat your fan over to 210C
In a medium bow, mix the flour, baking powder and salt, then rub in the butter. Add the sugar, ginger, zest and the preserved ginger. Add the beaten egg and start to mix to a stiff dough, that will not drop from a spoon. You may need a small amount of milk. Place little rocky pieces on your prepared baking sheet, using a fork and bake for about ten minutes in a very hot oven.
Cool on a rack.
Yum Yum, very moreish. I am a ginger addict, I know, and a hopeless case.