Rock cakes are probably the biggest running joke of the baking world. As a result of their name they are assumed, mainly by children, to be extremely hard and rather inedible. However, there is a reason why they have become both popular and famous throughout the world; they are utterly delicious. In my mind, their rather unappetising name derives from the hardening process which occurs on the outside of the rock cake, as it cools. However, this change is only skin deep, as underneath the initially hard layer lies a light cakey texture, not unlike that found in the common scone.
There are a number of different rock cake recipes flitting about the internet, but only a few get it perfectly right. Many recipes add far too much sugar – these traditional treats shouldn’t be incredibly sweet, otherwise they’d be called rock biscuits. Strictly speaking the ratio of flour, butter and sugar should be 4:2:1-1.5, respectively. As with any traditional British recipe, there are international flavour variations. However, the basic recipe should always stay the same, since it creates the perfect consistency of rock cake. After all, the rock cake is defined by its consistency and hardening process. In fact, anyone found to have messed with the basic ratio of ingredients shall receive a rather sharp blow to the head. However, since my rock cakes adhere to the standard, this blow would not be sufficient to cause any damage or pain. I’ll leave the moral deciphering to you.
Rock Cakes
Makes 9-10
Ingredients:
• 200g plain flour, sifted
• 100g butter, at room temperature
• A pinch of salt
• 1½ tsp baking powder
• 75g sugar, golden caster is preferable
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp mixed spice
• 100g raisins or mixed dried fruit
• 1 egg
• 1-2 tbsp milk
Method:
1. Grease and line two baking trays, heat the oven to 200C. Rub the butter into the flour, salt and baking powder until the mixture resembles breadcrumbs. Tip in the sugar, spices and fruit and combine thoroughly. Finally, mix in the egg and bring it all together into a slightly wet, but firm dough.
2. Separate this dough into 9-10 lumps and place on the baking trays. Work the dough with a fork until each lump resembles a rock; one may need to half close one’s eyes to achieve this effect. Bake them for 15 minutes, until slightly browned. Remove from the oven and leave to cool on a wire rack.
Cost: As with most traditional British tea-time treats, these rock cakes are extremely cheap to produce. Indeed, the entire batch should come in at under £1.20 if one is particularly careful.
I’ve never heard of these- they look great. Can’t wait to try them!
Thanks! I hope you do
I only got acquainted with the term rock cakes during last month’s daring bakers’ challenge, where the host for the month, who is Australian, mentioned that rock cakes were similar to the American scones. But, you say they are slightly different. Is that so? Whatever the term these look great. I am getting a new interest in English baked goods, after eating at this Cornish Pasty place in Phoenix. I wanted to try my hand at Pasties. I think I am tempted to try these as well.
What is an American scone like? I can’t remember. They are a bit like a British scone… perhaps your Australian baker was a little mistaken? give them a go. Pasties are really fun to make – I shall try to do a recipe.
I’ve also never heard of rock cakes before, but I’m liking the sound of them! I especially love the messy rock look of them, and the low amount of sugar – I try to use as little of the stuff as possible!
Oh, they are lovely – you’ll be glad I’ve highlighted them. Sugar is too often overused.
This is completely new to me. Just added to my favorites!
Awesome! I do hope you enjoy them if you make them
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If I had a pound for every batch of rock cakes I have made for my hubby in 40 years I would be rich, fantastic standby treat.
If only, if only.
I made these but they turned out flatter than the picture and were not very crispy on the outside by the next day. I suspect I added too much milk tot he recipe so will try again this time with only just enough to bind it so they remain ‘rock like’.
Yes, the mixture wants to remain fairly stiff – hope they work better next time.
Just my two cents. I have seen this post before and I am still drawn to it. I’m going to have to try this because I like not-so-sweet cookies to dip into my coffee in the morning.
I hate overly sweet treats – it isn’t necessary.