Rock Cakes

The Rock Cakes Recipe It’s high time these classic British buns enjoyed a renaissance. Correctly cooked, they are light, crumbly, and incredibly simple to make.

1 1⁄2 cups all-purpose flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
7 tbsp unsalted butter, chilled and diced
1⁄3 cup sugar
3⁄4 cup (4oz) mixed dried fruit (raisins, golden
raisins, and mixed peel)
2 large eggs
2 tbsp milk, plus extra if needed
½ tsp pure vanilla extract

1 Preheat the oven to 375°F (190°C). In a large bowl, rub together the flour, baking powder, salt, and butter until the mixture resembles fine bread crumbs. Mix in the
sugar. Add the dried fruit to the bowl and mix together throughly.

2 In a bowl, whisk together the eggs, milk, and vanilla extract. Make a well in the center of the flour mixture and pour the egg mixture into the middle. Mix thoroughly to mcombine, producing a firm mixture. Use a little more milk if the mixture seems too stiff.

3 Line 2 baking sheets with parchment paper. Place large tablespoons of the mixture on to the baking sheets, leaving plenty of space for the cakes to spread. Bake the cakes in the center of the oven for 15–20 minutes until they are golden brown. Remove to a wire rack to cool slightly.

4 Serve warm, split, and spread with butter or jam. Rock cakes should be eaten the day they are baked as they do not store well.

Easy-to-make rock cakes are named after their classic, rugged shape, rather than their texture! Make sure that the mixture is piled at least 2–3in (5–7cm) high on the baking sheet, which will ensure the classic rough edges even after they have spread out on baking.

Rock Cakes
Rock Cakes Recipe
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