Rock Cakes

Classic British teatime treats with a crisp, golden exterior and a soft, fruity centre. Quick and easy to make, they are perfect with a cup of tea.

Ingredients

• Butter

  ⚖ 125 g 8.93 pcs
  kcal/г%DV

  Calories

  89644%

  Protein

  1.12%

  Total Fat

  101.4129%

  Carbohydrates

  0.10%
• Self-raising Flour

  ⚖ 225 g 💧 375 ml 🥛 1⅔ cup
  kcal/г%DV

  Calories

  81740%

  Protein

  23.246%

  Total Fat

  2.22%

  Carbohydrates

  171.762%
• Dried Fruit

  ⚖ 150 g 18¾ pcs
  kcal/г%DV

  Calories

  39319%

  Protein

  2.85%

  Total Fat

  0.91%

  Carbohydrates

  104.538%
• Caster Sugar

  ⚖ 75 g 💧 88.2 ml 🥄 6 tbsp
  kcal/г%DV

  Calories

  28814%

  Protein

  0.00%

  Total Fat

  0.20%

  Carbohydrates

  74.727%
• Eggs

  ⚖ 50 g 🥚 1 pcs
  kcal/г%DV

  Calories

  713%

  Protein

  6.312%

  Total Fat

  4.86%

  Carbohydrates

  0.40%
• Vanilla Extract

  ⚖ 8.7 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  251%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  1.10%
• Milk

  ⚖ 15.2 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  90%

  Protein

  0.50%

  Total Fat

  0.50%

  Carbohydrates

  0.70%
• Baking Powder

  ⚖ 4.4 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  20%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  1.10%

Instructions

• Preheat the oven to 180°C and line a baking tray with baking parchment.
• Mix the 225g self-raising flour, 75g caster sugar and 1 tsp baking powder together in a large bowl. Add the 125g cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs. Stir in the 150g dried fruit.
• In a separate bowl, beat the egg together with 15ml milk and 10ml vanilla extract until combined.
• Pour the egg mixture into the dry ingredients and stir with a spoon until everything just comes together into a thick, lumpy dough. If the mixture is too dry to hold together, add a little extra milk, one teaspoon at a time.
• Drop golf-ball-sized mounds of dough onto the prepared baking tray, leaving generous space between each one, as they will spread to roughly double their size during baking.
• Bake for 15–20 minutes until golden brown. Remove from the oven, leave to cool on the tray for a couple of minutes, then transfer to a wire rack to cool completely.