Rock Cakes

Name: Rock Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: British
Ingredients: 225g Self-raising Flour; 75g Caster Sugar; 1 tsp Baking Powder; 125g Butter; 150g Dried Fruit; 1 Eggs; 1 tbs Milk; 2 tsp Vanilla Extract

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Serves 10 220 kcal per serving Prep 20 min Cook 20 min

Ingredients

225g Self-raising Flour
75g Caster Sugar
1 tsp Baking Powder
125g Butter
150g Dried Fruit
1 Eggs
1 tbs Milk
2 tsp Vanilla Extract

Instructions

Preheat the oven to 180°C / 350°F / Gas mark 4 and line a baking tray with baking parchment.
Combine the flour, caster sugar and baking powder in a bowl. Rub in the cubed butter with your fingertips until the mixture resembles fine breadcrumbs, then stir in the dried fruit.
In a separate bowl, beat the egg with the milk and vanilla extract until well mixed.
Add the egg mixture to the dry ingredients and stir with a spoon until it just comes together into a thick, rough dough. If necessary, add a small amount of extra milk to help the mixture bind.
Spoon golf-ball-sized portions of the dough onto the prepared tray, leaving space between each as they will spread during baking.
Bake for 15–20 minutes until golden brown. Remove from the oven, leave to cool briefly, then transfer to a wire rack to cool completely.

Tips

Keep the butter cold and rub it into the flour quickly with your fingertips to maintain a crumbly texture.
Do not overmix the dough once the liquid is added; it should look lumpy and ‘rocky’ to get the characteristic shape.
Use a mix of currants and mixed peel for a traditional flavor, but soak them in water first if they are very dry.

Variations

Chocolate Chip: Replace the dried fruit with dark chocolate chips for a kid-friendly version.
Zesty Ginger: Add half a teaspoon of ground ginger and some chopped crystallized ginger.