Rock cakes are crumbly, fruit-filled little cakes that are quick to make and perfect for a delightful snack.
Ah, rock cakes! Not actual rocks, I promise. These crumbly, sweet delights are like the rugged adventurers of the cake world. Get ready to delve into the perfectly balanced texture between cookie and cake, with easy steps, fun facts sprinkled in, and a pinch of whimsy. Buckle up, it’s gonna be a tasty ride!
Rock Cakes Delight
Rock cakes are delightful little nuggets of crumbly goodness that often fly under the radar of more ostentatious pastries. These rustic treats are quick to make, require no frosting fuss, and have a charmingly rugged appearance — hence the name. Perfect with a cup of tea or to snack on anytime you need a tasty pick-me-up.
- Cooking Method: Baking
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Cuisine Type: British
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup dried fruit (currants, sultanas, or raisins)
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- A pinch of salt
Cooking Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, sugar, cinnamon (if using), and salt.
- Rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Stir in the dried fruit.
- In a small bowl, beat the egg and milk together.
- Pour the egg mixture into the flour mixture and combine until just moistened.
- Form small mounds of dough (about the size of a golf ball) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the rock cakes are golden brown.
- Remove from the oven and let them cool on a wire rack.
Suggestions
- For a nutty twist, add 1/4 cup chopped walnuts or almonds.
- Swap the dried fruit for chocolate chips if you’re feeling indulgent.
- Sprinkle a little demerara sugar on top of each rock cake before baking for extra crunch.
- Serve warm with a dollop of clotted cream or a dab of butter.
- Remember, no two rock cakes should look the same — they embrace the beauty of imperfection!
