Traditional Rock Cakes
Simple to make, a cross between a scone and a cookie, these are delicious treats
Servings 12
Equipment
- mixing bowl
- sieve
- spoon
- baking sheet
Ingredients
- 225 g (8oz) plain flour
- 2 teaspoon baking powder
- 1 teaspoon mixed spice (apple pie spice)
- 125 g (4oz) butter diced
- 75 g (3oz) golden caster sugar
- 125 g dried fruit I used dried cranberries and blueberries
- 1 medium egg
- 1-2 tablespoon milk
- demerara sugar or golden granulated to sprinkle
Instructions
- Preheat the oven to 190℃ (170℃ fan)/325°F/gas mark 5. Lightly grease a baking sheet.
- Sieve the 225g flour, 2 teaspoons baking powder and 1 teaspoon mixed spice into a mixing bowl.
- Add 125g butter and rub in until the mixture resembles fine breadcrumbs.
- Stir in the 75g sugar and 125g dried fruit. Then make a well in the centre
- Beat the egg with 1 tablespoon of the milk and add to the bowl. and mix to form a fairly stiff mixture adding the extra t milk if required.
- Drop spoonfuls of the mixture onto the baking sheet. sprinkle with demerara or granulated sugar.
- Bake for 15-20 minutes until pale golden. Allow to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Notes
Cooks Tips
- For softer fruity bits especially if your dried fruit is a bit hard, soak in warm water or fruit juice for about 15 minutes, drain and use as described.
- Just mix until combined, overmixing or beating the mixture will develop the gluten in the flour and make the rock cakes tough.
- Take care not to over bake or they really will be rock cakes!
- Rock cakes are at their very best eaten whilst still warm from the oven but they can be stored in an airtight container in a cool place for up to 3 days.
- They can also be frozen for up to 3 months. Defrost at room temperature. Reheat in a warm oven if desired.