Rock cakes
Ingredients
- 8 ounces (225 grams) self-rising flour
- 1 teaspoon baking powder
- 1/2 cup (110 grams) unsalted butter, at room temperature, cut into pieces
- 1/4 cup (55 grams) sugar
- 1/2 cup (110 grams) mixed dried fruit
- 6 tablespoons (55 grams) currants
- 1 large egg
- 1 to 3 tablespoons milk
- Demerara sugar, for sprinkling, optional
Preparations
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step 1
Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
step 2Sift the flour and baking powder into a large bowl.
step 3Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
step 4Add the sugar and dried fruit and mix so all ingredients are well incorporated.
step 55Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
step 6Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
step 7Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch.