Traditional Rock Cakes Recipes
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
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
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