Description
A classic British treat, these rock cakes are delightful little bakes filled with dried fruit and a hint of cinnamon. Perfect for enjoying with a cup of tea, these rustic cakes are easy to make and even easier to enjoy.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Additional Ingredients:
- 1/2 cup unsalted butter (cold and cubed)
- 3/4 cup mixed dried fruit (such as raisins, currants, or chopped sultanas)
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon (if using), and salt.
- Incorporate the butter: Add the cubed butter and rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Add the fruit: Stir in the dried fruit.
- Combine wet ingredients: In a small bowl, beat the egg, then mix in the milk and vanilla. Add the wet ingredients to the flour mixture and stir until just combined.
- Form the dough: Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them slightly apart. Sprinkle with coarse sugar if desired.
- Bake: Bake for 15–18 minutes, or until golden and firm to the touch.
- Cool and serve: Cool on a wire rack before serving.
Notes
- Rock cakes are best enjoyed fresh with a cup of tea or coffee.
- You can substitute dried fruit with chocolate chips or chopped nuts.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 rock cake
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
