Sunday afternoon baking. When you are slightly hungover and need some stodge, these cheesy rock cakes are just the thing. Made simply with store cupboard ingredients, you can make them without cheese if you wish, or add in bits of onion or even fried bacon for extra flavours. Eat them warm with lots of butter. Hangover, cured...
Prep Time: 20 mins
Cook Time: 25 mins
100 g butter
275 g self-raising flour
1/2 tsp baking powder
150 ml whole milk
50 ml vegetable oil
130 g grated cheese
(Optional - add chopped chives or spring onion for extra flavour)
Heat the over to 180 C fan and lightly butter a 12-hole muffin tin.
Using the dough hook on your mixer (or use your hands) combine the flour, baking powder and salt together then mix in the butter until you have a breadcrumb texture.
Whisk together the milk, oil and egg, and gently mix into the dry mixture. It will be a sticky dough with some little lumps.
Stir in the grated cheese (and onions or chives, if using).
Spoon the batter into the muffin tin.
Bake for 20-25 mins until tops are golden brown.
Serve warm with lots of butter and a nice cup of tea.