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.
- Serves: 12 persons
- 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
- 1to 3 tablespoons milk
- Optional: demerara sugar for sprinkling
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
Step 3Sift the flour and baking powder into a large bowl.
Step 4Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
Step 5Add the sugar and dried fruit and mix so all ingredients are well incorporated.
Step 6Make 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 7Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
Step 8Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!