Traditional Rock Cakes
Crumbly, buttery classic British teatime treats studded with sweet dried fruit and baked until golden.
Ingredients
225g self-raising flour1.5kg
75g caster sugar1kg
1 tsp baking powder170g
125g unsalted butter, cubed250g
150g mixed dried fruit500g
1 medium egg6 pcs
1 tbsp whole milk1L
2 tsp vanilla extract38ml
Method
- 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 you really need it to make the mixture stick together.
- Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
- Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.
Cost to cook
8
serves 8 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £2.20 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.03 est. · serves 8