Description
These classic British Rock Cakes are lightly spiced, sweet, and studded with juicy raisins. Perfectly crumbly with a golden brown top, these easy-to-make treats are baked to perfection and make a delightful snack or teatime accompaniment.
Ingredients
Scale
Dry Ingredients
- 2 cups self-rising flour, sifted
- 1/2 cup granulated sugar
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- Pinch salt
Wet Ingredients
- 1 egg, beaten
- 2 tablespoons whole milk, plus more if needed
Add-ins
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat your oven to 350ËšF (175ËšC) to ensure it is at the right temperature for baking the rock cakes evenly.
- Prepare the dough: In a food processor or a large mixing bowl, combine the sifted self-rising flour and butter until the mixture resembles coarse crumbs. Stir in the sugar thoroughly, then add the pumpkin pie spice, ground nutmeg, cloves, cinnamon, and a pinch of salt for warm, aromatic flavor. Beat the egg and milk together, then mix into the dry ingredients until a sticky dough forms. If the dough is too dry, add a little more milk, one teaspoon at a time.
- Form the cakes: Using a spoon or an ice cream scoop, place heaping spoonfuls of the dough onto a lined baking sheet. Space each portion about 2 inches apart to allow for spreading during baking.
- Bake: Bake the rock cakes in the preheated oven for 15-18 minutes or until the tops turn a lovely golden brown and the cakes feel firm to the touch.
- Cool and serve: Remove the rock cakes from the oven and let them cool on the baking sheet for at least 5 minutes. Enjoy them warm or at room temperature, plain or with butter and jam as a delicious tea-time treat.
Notes
- Ensure the flour is sifted for a lighter texture.
- You can substitute raisins with currants or dried cranberries for variation.
- If the dough is too sticky to handle, chill it for 10 minutes before forming the cakes.
- Rock cakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a dairy-free option, use a plant-based milk alternative and vegan butter.
