Rock Dropsrock 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 (ROCK BUNS)

Steps:

• Preheat the oven to 180deg Fan Assisted.
• Line a baking tray with a sheet of baking parchment or a non stick baking mat.
• Add the flour, salt, sugar and spices into a large bowl. Give it a little mix.
• Using your finger tips, rub in the butter until you have fine breadcrumbs.
• Add the raisins, sultanas and candid peal. Give everything a good mix ensuring all the fruit is coated with flour.
• Mix the egg and milk together in a small jug and add to the flour mixture.
• Bring everything together to form a stiff dough.
• Spoon 11 - 12 individual mounds of dough onto the baking tray. Old Fashioned Rock cakes have a rough surface, so don't worry about trying to make them smooth.
• Bake in the centre of the oven for 15 mins or until baked. They should have a nice golden colour. If you choose to make larger Rock Buns, the baking times will differ and they will take longer to bake.
• Take out of the oven and dust with demerara sugar while still warm. Leave to cool.

ROCK DROPS/ROCK CAKES

Steps:

• Heat oven to 400 degrees F and grease a baking sheet. (Cooking spray will do.).
• Sift the dry ingredients into a bowl.
• Add margarine, rub in until like fine bread crumbs.
• Mix in fruit.
• Beat egg. Add beaten egg and milk to form a stiff dough.
• Spoon onto cookie sheet. approximately 1 tablespoon mixture each cookie. Should look rough.
• Sprinkle with a little granulated sugar (optional).
• Bake for 15 minutes until light brown.
• Cool on wire rack.

LIGHT ROCK CAKES

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.

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.