TRADITIONAL ROCK CAKES Traditional Fruity Rock Cakes
British Estimated Prep Time: 15 minutes
Ingredients 225 grams self-raising flour
75 grams caster sugar
1 teaspoon baking powder
125 grams unsalted butter, cut into cubes
150 grams dried fruit (raisins, sultanas, or currants)
1 free-range egg
1 tablespoon milk
2 teaspoons vanilla extract
1. Preheat the oven to 180°C (160°C fan) or 350°F. Line a baking tray with parchment paper2. Mix dry ingredients: In a large bowl, combine the flour, sugar, and baking powder3. Rub in the butter: Add the cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs4. Add dried fruit: Stir in the dried fruit5. Combine wet ingredients: In a separate bowl, beat the egg with the milk and vanilla extract6. Form the dough: Add the egg mixture to the dry ingredients and mix until just combined. The dough should be thick and lumpy7. Shape the cakes: Place spoonfuls of the mixture onto the prepared baking tray, leaving space between them as they will spread during baking8. Bake: Bake for 15-20 minutes, until the rock cakes are golden brown9. Cool: Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely
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