Rock Cakes Recipes

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!

ROCK CAKES

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.

BETTER-THAN-HAGRID'S ROCK CAKES

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.

ROCK CAKES

Steps:

• Preheat oven to 200°C Place flour in a large bowl and add butter and rub in until mixture resembles breadcrumbs.
• Mix in sugar , fruit, nuts and ginger. Whisk eggs into milk and add to dry ingredients. Mix to a stiff dough.
• Make round heaps on greased oven trays. Bake for 10-15 min or until golden brown.

ROCK CAKES

Steps:

• Preheat oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment
• Mix the flour, sugar and baking powder in a bowl and rub in the butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
• In a 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 forms a thick, lumpy dough. Add a little more milk if need to make the mixture stick together.
• Place Spoonfuls of the mixture onto the prepared baking tray (choose how much depending on how big you want them). 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, depending on size. Allow to cool for a couple of minutes, then cool further on a wire rack. The rock buns keep well in an air tight container but are at their best on the day of baking.