Rock Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
225g self-raising flour (or plain flour, plus 1 tsp baking powder) 100g butter or margarine 1/2 tsp fine salt 1 tsp mixed spice 50g caster sugar 100g mixed dried fruit 1 large egg 2 tbsp milk 3 tbsp Demerara sugar (for sprinkling)
Pre-heat the oven to Gas Mark 6 / 200°C.
Grease a large baking sheet or line it with baking parchment.
Sift the flour, salt and mixed spice together in a medium bowl.
Cut the butter into small chunks and rub it into the flour until it has the consistency of fine breadcrumbs.
Stir in the sugar and dried fruit. Beat the egg and milk together.
Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a round-bladed knife (e.g. a butter knife), blend the mixtures together to form a rough dough.
Using the knife, dollop portions of dough onto the baking sheet. They'll fall off the knife in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 5cm
between the mounds as they will spread when baked. Sprinkle each mound with plenty of Demerara sugar. This gives both good crunch and shine when baked.
Bake in the centre of the oven for 12 minutes.
Transfer to a wire rack immediately and let cool fully before eating. Best eaten within 2 days.
Number of Servings: 12
Recipe submitted by SparkPeople user BIG_SCOTS_LASS.
Grease a large baking sheet or line it with baking parchment.
Sift the flour, salt and mixed spice together in a medium bowl.
Cut the butter into small chunks and rub it into the flour until it has the consistency of fine breadcrumbs.
Stir in the sugar and dried fruit. Beat the egg and milk together.
Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a round-bladed knife (e.g. a butter knife), blend the mixtures together to form a rough dough.
Using the knife, dollop portions of dough onto the baking sheet. They'll fall off the knife in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 5cm
between the mounds as they will spread when baked. Sprinkle each mound with plenty of Demerara sugar. This gives both good crunch and shine when baked.
Bake in the centre of the oven for 12 minutes.
Transfer to a wire rack immediately and let cool fully before eating. Best eaten within 2 days.
Number of Servings: 12
Recipe submitted by SparkPeople user BIG_SCOTS_LASS.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 5.6 g
- Cholesterol: 17.7 mg
- Sodium: 96.9 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.0 g
- Protein: 2.5 g
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