Rock Cakes A British Childhood Classic
Rock Cakes A British Childhood Classic are a simple sweet buttery treat that goes perfectly with a cup of tea. And a great recipe to get the kids involved with.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10 cakes
- 225 grams plain / all purpose flour 1 and 6/8 cup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 125 grams unsalted butter 1 stick + 1 tablespoon
- 75 grams granulated sugar 3/8 cup
- 125 grams dried mixed fruit 1 cup
- 1 large egg - lightly beaten
- 2 - 4 tablespoons milk
Preheat your oven to 200C/400F/Gas mark 6 and line a large baking sheet with baking parchment or use a silicone baking mat and place to one side.
In a large mixing bowl add in the flour, baking powder and salt and give a little mix to combine everything.
Rub the butter into the flour until it looks like fine breadcrumbs. Or use a food processor for quickness if you want.
Add in the sugar and dried mixed fruit and give a little stir to mix it all together.
Pour in the lightly beaten egg and gently stir to bring it all together. Add in the milk a little at a time, you just need enough to bring the mixture together. You don't want it to be a super sticky dough.
Scoop out the mixture into 10 equal sizes onto your baking sheet, the beauty of these rock cakes is they are not meant to be uniformed and perfect looking.
Sprinkle a little sugar on top if you like an extra little crunch and pop them in your hot oven for 15 to 20 minutes.
Check on them after 15 minutes, they should have a light golden colour to them and sound a little hollow if tapped on the bottom.
Transfer them to a wire rack to fully cool down.
These rock cakes freeze well for up to 3 months and kept in an airtight tin they will keep at room temperature for 5 days.
Serving: 1bun | Calories: 223kcal | Carbohydrates: 28.5g | Protein: 3.4g | Fat: 11g | Saturated Fat: 6.7g | Cholesterol: 46mg | Sodium: 200mg | Potassium: 155mg | Fiber: 0.9g | Sugar: 7.9g | Calcium: 50mg | Iron: 1.3mg