Rock Cakes: Old School Classic recipe

Add the flour to a sieve over a large bowl.

Sift the self-raising flour into the bowl, gently tapping the sieve to avoid lumps.

Add castor sugar to the bowl. Ordinary sugar can be used as an alternative.

Add baking powder to the bowl.

Add cold butter to the bowl and rub it into the flour mixture using your fingers until it reaches a fine breadcrumb consistency.

Add the mixed dried fruit to the bowl and mix it in by hand, ensuring the fruit is not stuck together.

In a separate bowl, add the egg, milk, and vanilla extract, then beat them together until smooth and consistent.

Preheat the oven to 180°C (355°F or gas mark 4).

Line a large baking or cookie sheet with parchment paper.

Add the wet ingredients to the dry ingredients and mix roughly with a wooden spoon handle until combined.

Tip the mixture onto a worktop and use your hands and a bench scraper to work the dough into a slightly tacky ball.

Divide the dough into eight pieces, each weighing around 90g (3.2 oz), resembling rugged rocks.

Place the pieces on the baking sheet, leaving space between them as they will double in size while baking.

Bake in the preheated oven for 18 minutes, keeping an eye on their color as ovens may vary.

Once baked, use a fish slice to transfer the rock cakes to a wire rack to cool for a few minutes.

Optionally, top with plain icing sugar, melted chocolate, or a combination of both before serving.

Equipment Needed

Spice Level: