Rock Cakes

How to Make Rock Cakes

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1. Heat the oven to 200°C / 400°F and line a large baking tray with baking paper.

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2. Rub the butter into the flour and mixed spice with your fingertips until it looks like breadcrumbs.

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3. Stir in the sugar, dried fruit and lemon zest.

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4. Add the egg and 1 tbsp of milk and mix with a fork to a stiff dough that just holds together. Add the second tbsp of milk only if the mixture is dry and crumbly.

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5. Using two forks, pile the mixture into 10 rough heaps on the tray, leaving a gap between them, and sprinkle each with a little demerara sugar.

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6. Bake for 15 to 18 minutes, until golden brown, then move to a wire rack.

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Tips for Making Rock Cakes

• Keep the mixture stiff. Wet dough spreads into flat, chewy cookies, and a stiff one keeps its rocky shape.
• Pile the heaps with forks and not a spoon. The forks leave the craggy surface, and it crisps in the oven.
• Eat them the same day. Rock cakes are at their best warm from the oven, and they turn hard and dry after a day.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Rock Cakes

• Butter
• A pot of tea
• A glass of milk

Storing & Reheating Rock Cakes

Best on the day they are made. Keep in an airtight tin for up to 2 days and warm in a 160°C oven for 5 minutes. Freeze for up to 2 months.

Rock Cakes FAQ: Common Questions

Rock Cakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.