Peanut butter chip rock cakes – gluten free


125g butter

140g (half a bag) of Reeces Peanut butter chips

2 eggs

2 & 1/2 cups gluten free self raising flour

3/4 cups milk – may need to add a little bit more if mixture is too dry.

Preheat a fan forced oven to 170 celcius, 180 if not fan forced.

In a large, microwave safe bowl, melt the butter.  Allow to cool a little, just so the peanut butter chips don’t melt when you put them in.  Add the remaining ingredients one at a time, mixing until just combined after each addition.  Using a tablespoon, scoop out mixture, which should be looking a little bit like rocks.  Put into paper cases and place on trays, bake for approximately 15 minutes and cool on a cake cooler.

Recipe should make about 30 rock cakes.

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