Rock Cakes
Rustic British rock cakes: golden, crumbly fruit-studded biscuits perfect with tea.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 225 g self-raising flour
- 75 g caster sugar
- 1 tsp baking powder
- 125 g butter
- 150 g dried fruit
- 1 pcs egg
- 1 tbsp milk
- 2 tsp vanilla extract
Directions
- Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
- Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
- In a clean bowl, beat the egg and milk together with the vanilla extract.
- Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if needed to make the mixture stick together.
- Place golfball-sized spoons of the mixture onto the prepared baking tray, leaving space between them as they will flatten and spread during baking.
- Bake for 15-20 minutes until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn out onto a wire rack to cool.