Fat rock cakes that are crunchy on the outside, filled with soft, plump sultanas remind me of my childhood. These rustic treats have quite a CWA feel and make me think of family road trips and visits to sweet-smelling bakeries in rural towns.
A good amount of Corn Flakes gives these a lovely crunch. I’ve done a LOT of testing to get these right, and I’m not ashamed to admit that I’ve had to sample loads of them in the process! I like the addition of vanilla bean paste, not only for the flavour, but also because when you look closely you can see the little dark dots in the dough.
I’ve tried different versions – one topped with cinnamon sugar and one with vanilla sugar. I think it adds a nice touch but it really comes down to your preference as to which one you use.
Tip: It’s important to leave these bad boys out on a wire rack to cool completely before serving. This is what makes them get lovely and crunchy on the outside.
- 1¾ cups plain flour
- 2 tsp baking powder
- ½ cup sugar
- 110g dairy-free butter (softened)
- ¼ cup soy milk
- ½ tsp vanilla bean paste
- ¾ cup sultanas
- 1½ cups Corn Flakes
- Topping: Vanilla or cinnamon sugar (optional)
- Preheat oven to 180°C and line a tray with baking paper.
- Mix all the ingredients until the mixture resembles a stiff dough.
- Use a tablespoon to create large balls and place on the baking tray.
- If desired, lightly dust each ball with a sprinkling of vanilla or cinnamon sugar. Put the tray in the fridge for 10 minutes to set.
- Bake for 15 minutes until golden. Transfer to a wire rack to cool before serving.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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