And now here we are at the first recipe of the year! I chose to go with something kinda easy but also rather traditional! ROCK CAKES!
You will need!
- 8 ounces (225 grams) of 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) of currants
- 1 large egg
- 1 to 3 tablespoons milk
- Demerara sugar, for sprinkling, is optional (this is a large grain brownish sugar, you can use other kinds if you can’t find this)
- Measuring cups
- Measuring spoons
- 2 baking sheets
- Parchment paper
- Large Mixing spoon
- Gather the ingredients and do any prep you may need to on them for the recipe. Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line them with parchment paper.
- Sift the flour and baking powder into a large bowl. Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and dried fruit and mix so all ingredients are well incorporated.
- Make 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.
- Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
- Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!
Dried cranberries can be switched for the currants if you can’t find those. You can also add nuts, chocolate chips, or drizzle honey on top. You can also add lemon zest to the mixture, or Apple or Pumpkin pie spice mixes.