TRADITIONAL ROCK CAKES
Rock cakes are an old-fashioned frugal tea bun that are quick and easy to make as well as being frugal. Great with a cuppa for morning tea.
Provided by Melissa Goodwin
Categories baking
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 'moderately hot' about 180°C (360°F). Grease a baking tray or cookie sheet with butter.
- Sift flour, sugar and cinnamon together in a bowl. Using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.
- Add sultanas and mix well breaking up clumps.
- Beat the egg and add. Add sufficient milk to make a moist but stiff consistency. Depending on the flour you may need a little less or a little more milk.
- Spoon mixture into rough walnut-sized lumps onto the greased tray. Leave space for slight spreading. Sprinkle with sugar.
- Bake for 15- 20 minutes or until cooked through.
- Loosen on trays while hot and allow to cool or eat warm with or without butter.
Nutrition Facts : Calories 179 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 307 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TRADITIONAL ROCK CAKES
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
- Sift the flour and baking powder into a large bowl.
- Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar and dried fruit and mix so all ingredients are well incorporated.
- 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.
- Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
- 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!
Nutrition Facts : Calories 190 kcal, Carbohydrate 27 g, Cholesterol 36 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 277 mg, Sugar 11 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
GOOD OLD ROCK CAKES
These were once economy cakes, not too expensive, providing cake for large families. They were not going to be included in this edition - until, that is, we made some. And unbelievably they went down a storm. Perhaps we've got so used to bland shop-bought stuff that even something as simple as this tastes so very good.
Categories Easter: Recipes for children to make Quick and Easy recipes Large servings Gluten free Recipes
Yield Makes 10-12
Number Of Ingredients 10
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl, making sure you get all the little lumps out of the sugar, then add the spices and rub in the butter until the mixture looks like fine breadcrumbs. Lastly, stir in the fruit. Now break the egg into a separate bowl and whisk it lightly with a fork, then add it to the flour mixture. Stir until the mixture forms a stiff dough (you may need to add a tablespoon of milk, though certainly not more than two). Now, using two forks, pile the mixture in irregular spiky heaps on the baking sheet. Bake near the centre of the oven for 18-20 minutes or until golden brown, then leave to cool for a minute on the tray before removing to a wire rack. Store in an airtight tin.
LIGHT ROCK CAKES
The best way to describe rock cakes are as an ugly, cake-like, drop cookie. They have a lovely light texture with a crisp outer. I have altered the traditional recipe to include cranberries. These serves are pretty large. Australian measurements used.
Provided by auntchelle
Categories Drop Cookies
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 deg C (fan forced oven).
- Sift flour into large bowl then add remaining dry ingredients.
- In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
- Add milk mixture to dry ingredients and mix well.
- Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
- Bake for 20 minutes or until pale golden.
Nutrition Facts : Calories 117.2, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.2, Sodium 53.2, Carbohydrate 23.2, Fiber 1.1, Sugar 5, Protein 3.4
ROCK CAKES
Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 40m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
- Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BETTER-THAN-HAGRID'S ROCK CAKES
Make and share this Better-Than-Hagrid's Rock Cakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Scones
Time 28m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Line a large baking sheet with parchment paper.
- Whisk the flour, baking soda and salt together in a large bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs. Stir in the sugar and currants.
- Beat the egg together lightly with the milk and vanilla. Pour it into the flour mixture and stir until the dough comes together into a ball.
- Shape dough into 2 inch balls, dip the tops in coarse sugar and place on baking sheet. They won't spread very much, so they can be fairly close together.
- Bake for about 13-16 minutes, until tops of cakes are light gold.
- Remove to a wire rack to cool, or eat them straight away.
Nutrition Facts : Calories 159.4, Fat 7.2, SaturatedFat 4.3, Cholesterol 32.8, Sodium 226.5, Carbohydrate 21.3, Fiber 0.6, Sugar 6.9, Protein 2.5
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