Traditional Rock Cakes
These traditional British rock cakes are easy to make and a favorite with children. Sweet dough with dried fruit is rolled into balls and baked.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 8ounces/225 grams self-rising flour
- 1teaspoon baking powder
- ½cup/110 grams unsalted butter (at room temperature, cut into pieces)
- ¼cup/55 grams sugar
- ½cup/110 grams mixed dried fruit
- 6tablespoons/55 grams currants
- 1egg
- 1to 3 tablespoons milk
- Optional: demerara sugar for sprinkling
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.Step 3
Sift the flour and baking powder into a large bowl.Step 4
Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.Step 5
Add the sugar and dried fruit and mix so all ingredients are well incorporated.Step 6
Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.Step 7
Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.Step 8
Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!