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Rock cakes are a very nostalgic bake for me and potentially for anyone that has grown up in Scotland.
It may not be a bake that you ate particularly often growing up, but it was a bake that I think we all made during our formative years at school due to its simplicity and as an adult, Rock Cakes are something that I really enjoy.
I suppose it is the ease of making them that plays a big part in that and something that I find really funny about this recipe, is how much people enjoy it. Perhaps I shouldn’t say that.. of course, I expected those around me to enjoy it but people seem to have a real moans and groans, eye rolls galore about the humble Rock Cake and I think it is down to making them as children and often being served them stale.
However, fresh baking will always draw a crowd and some loved ones begrudgingly tried them simply for that reason and found themselves surprised that they are far, far nicer than they remembered. They enjoyed them and willingly ate several of them.
So I see this as a success and a testament that sometimes, basics done well, truly triumph!
Prep time: 15 mins
Cook time: 12-15 mins
Total time: 27-30 minutes
- 225g Self Raising Flour
- 110g Unsalted Butter, cubed
- 150g Dried Fruit/Currants
- 70g Caster Sugar
- 2tbsp Milk
- 1 Egg
- Pinch of Salt
- Large mixing bowl
- Baking Tray
- Parchment paper
- Preheat oven to 180°C Fan/Gas Mark 6
Lightly grease your baking tray or line with parchment paper.
- Sift flour and salt into your large mixing bowl before adding your cubed butter.
Using your fingertips, rub together until the mix resembles breadcrumbs.
- Next, add the sugar and your dried fruit/currants to the bowl and mix together.
- Make a well in the centre of the mix before adding your egg and milk.
Using a spatula, mix ingredients together until it forms a stiff dough.
If the mixture is too dry, add a further tbsp of milk.
- Divide the dough into 12 mounds before placing on the baking tray, evenly spaced.
- Bake for 12-15 minutes or until golden.
Store in an airtight container for around 3 days.
If frozen, rock cakes can last up to 3 months, simply allow to return to room temperature before serving.