Rock Cakes

Method6 steps

1. 1

   Step 1: Heat the oven to 180 °C /160 °C fan /gas 4. Line a large baking tray with baking paper, or line two smaller trays if needed.

2. 2

   Step 2: Mix all the self-raising flour (225 g), caster sugar (75 g) and baking powder (1 tsp) in a bowl. Cut all the unsalted butter (125 g) into cubes and rub it into the dry mix with your fingertips until it resembles breadcrumbs. Stir through all the measured dried raisins (150 g), sultanas or currants.

   Uses 225 g self-raising flour · 75 g caster sugar · 1 tsp baking powder · 125 g unsalted butter, cut into cubes · 150 g dried raisins, sultanas or currants

3. 3

   Step 3: In a separate clean bowl, beat the one egg with only the measured one tablespoon milk and all two teaspoons vanilla extract until combined.

   Uses 1 egg · 1 tbsp milk for egg mixture · 2 tsp vanilla extract

4. 4

   Step 4: Add all the egg-milk mixture to the butter-rubbed dry ingredients and stir with a spoon just until a thick, lumpy dough comes together. Only if it will not stick together, add the separate extra teaspoon milk. Keep this dough stiffer than scone dough; do not keep adding liquid.

   Uses All dry mixture with butter and dried fruit · All beaten egg mixture · Only the separate optional extra teaspoon milk if needed

5. 5

   Step 5: Spoon the dough into twelve rough mounds on the lined tray, using the whole dough batch. Leave plenty of space between them because they flatten and spread to about twice their starting width as they bake.

   Uses All mixed dough

6. 6

   Step 6: Bake the rock cakes for fifteen to twenty minutes until golden brown and baked through. Take the tray out and let the cakes cool for a couple of minutes before lifting all twelve onto a wire rack. Serve while still warm, or let them cool fully.

   Bake twelve rock cakes until golden · 20 minUses All twelve dough mounds on the lined tray