1tablespoonmilk(we used unsweetened carton coconut)
Put the linseeds in a cup, add the water, stir and set aside.
Add the flour, baking powder and sugar in a large bowl. Rub the butter in until it resembles breadcrumbs.
Mix the currants through the dough.
Stir the linseed mix, then add the milk and vanilla and mix. Tip this into the dry mix and gently combine.
This mixture should make 12 rock cakes (approx. 40g each). Divide the mixture up, loosely roll into a ball and place on a lined (or greased) baking tray. Space them well apart as they will spread and grow.
Bake at Gas Mark 4 (350f / 175c) for 17 minutes (if your oven cooks unevenly, you might want to turn the tray around at about 14 minutes). The tops should just be starting to brown. Carefully remove (they will be soft at first) onto a wire rack to cool.
Tips & Storage
The baking powder which you use really affects the outcome. Try to find the purest baking powder possible (without lots of ingredients). We find that Dove is the best for this.
If you only have self raising flour, increase the flour to 225g and add just one teaspoon of baking powder.
Store these covered or in an airtight container for up to ten days.
If you like your rock cakes really fruity, add more fruit! Or add a mixture! We find currants work best as they are small, but raisins or sultanas will work too (preferably ones not coated in oil)!
If you really don't like fruit in your food, you can leave them out!
Make these seasonal by swapping the currants for dried cranberries and add a teaspoon of dried citrus peel or half a teaspoon of fresh peel. You could also add a pinch of mixed spice or cinnamon.