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Walnut Coffee Rock Cakes

Western.Chefs's picture
  Butter/Block margarine 4 Ounce
  Self-raising flour 8 Ounce, sifted
  Walnuts 2 Ounce, chopped
  Demerara sugar 3 Ounce
  Egg 1
  Coffee essence 2 Tablespoon
  Milk 3 Tablespoon
  Icing sugar 3 Ounce

Rub half the fat into the flour. Mix in the chopped walnuts and demerara sugar. Beat the egg with 1 x 15 ml spoon (1 tablespoon) of the coffee essence and the milk. Add to the dry ingredients and mix to a firm dough, adding more milk only if really necessary. Spoon the mixture into 12 heaps on lightly greased baking sheets, allowing them room to spread. Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 15 to 20 minutes. Coolon wire racks. Soften the remaining fat and beat in the sifted icing sugar and remaining coffee essence. Cut a small cap off each bun and sandwich back with the coffee buttercream. Dust with icing sugar for serving. Makes about 12

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2824 Calories from Fat 1195

% Daily Value*

Total Fat 138 g211.8%

Saturated Fat 64.5 g322.4%

Trans Fat 0 g

Cholesterol 459.8 mg153.3%

Sodium 2983 mg124.3%

Total Carbohydrates 356 g118.6%

Dietary Fiber 9.9 g39.7%

Sugars 180.3 g

Protein 40 g79.5%

Vitamin A 62.7% Vitamin C 1.2%

Calcium 92.8% Iron 73.4%

*Based on a 2000 Calorie diet

Walnut Coffee Rock Cakes Recipe