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