Rock Cakes — II
¹⁄₂ lb. self-raising flour
1 egg
¹⁄₄ lb. Demerara sugar
¹⁄₂ tea-cup milk
¹⁄₄ lb. butter and lard mixed
2 ozs. currants
Candied peel
1 table-spoon desiccated cocoanut
Mix flour, sugar, butter, currants and cocoanut well, then add the egg and milk. If the butter is soft it will not require all the milk, for they are better mixed as dry as possible. Put the mixture in rough pieces on a tin, and bake in a rather quick oven for fifteen or twenty minutes.