• 125ml Vitasoy Soy Milky Regular

• 250g (2 cups) gluten free plain flour

• 75g (1/2 cup) rice flour

• 2 tsp gluten free baking powder

• 2 tsp Gluten Free Gluten (GFG - see below)

• 150g dairy free reduced fat spread

• 125g (1/2 cup) caster sugar

• 2 tsp finely grated orange rind

• 75g (1/2 cup) currants

• 1 egg

• 2 tsp vanilla extract

• 2 tsp Vitasoy Soy Milky Regular

• 120g (1 cup) pure icing sugar, sifted

• 1 tbsp lemon juice

Step 1

Preheat the oven to 200°C (180°C fan forced). Line 2 baking trays with baking paper.

Step 2

Sift flours, baking powder and GFG into a bowl. Mix well. Rub in the spread with your fingertips until it's like course breadcrumbs. Stir in caster sugar, orange rind and currants.

Step 3

Whisk the Vitasoy Soy Milky Regular, egg and vanilla together then stir into flour mixture to make a soft dough.

Step 4

Place large, balls of mixture on the prepared trays, leaving space between each one. Bake for 20 minutes. Remove onto a rack to cool.

Step 5

Combine icing sugar, lemon juice and Vitasoy Soy Milky Regular until smooth, then drizzle on top of the rock cakes. Refrigerate until icing is set.

Tip:

Gluten Free Gluten (GFG) is essential to the crispness and texture of these cakes. Available at health food stores and major supermarkets.

Energy 659kJ; Total Fat 6g; Saturated Fat 1g; Protein 1g; Carb 26g; Calcium 32mg; Sodium 113mg