Traditional Rock Cakes 🍪🍫
These delicious, rustic rock cakes are a true British classic! A bit crumbly and crunchy on the outside, yet soft and fruity on the inside. With a touch of spice and sweetness from the dried fruit, they’re perfect for a quick tea-time treat or packed into a lunchbox.
Ingredients:
🍞 Self-raising flour: 225g
🧈 Butter: 100g, cubed
🍚 Caster sugar: 75g
🍇 Mixed dried fruit (raisins, sultanas, currants): 100g
🍳 Egg: 1, beaten
🥛 Milk: 2 tbsp
🍯 Ground mixed spice: ½ tsp (or cinnamon, if preferred)
🧂 Demerara sugar: 2 tbsp (for sprinkling)
Method:
🍞 Preheat the oven to 180°C (fan)/200°C/400°F. Line a baking tray with parchment paper.
🧈 Rub the butter into the self-raising flour using your fingertips, until the mixture resembles breadcrumbs.
🍚 Stir in the caster sugar and ground mixed spice.
🍇 Add the dried fruit and mix well.
🍳 Pour in the beaten egg and milk, mixing gently to form a sticky dough.
🍪 Spoon heaping dollops of the dough onto the baking tray, leaving space between each one. The mixture will be rough and uneven in shape (this is what gives them their "rocky" appearance!).
🍯 Sprinkle the tops with a little demerara sugar for extra crunch.
🧑🍳 Bake for 15-20 minutes, or until the rock cakes are golden brown and firm to the touch.
Serving Information:
⏱ Prep Time: 10 minutes | 🍴 Servings: 10-12 | 🔥 Calories: ~180 per cake