These light and crumbly teatime favorites are very easy to make and are best enjoyed warm from the oven. I can certainly recommend them, and they are fun for children to make too.
225g/8oz all purpose flour
75g/2½oz superfine sugar
3 tsp baking power
125g/4½oz unsalted butter, room temperature, cut into cubes
1 large egg
1 tbsp milk (you might need to add more)
- Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
- Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the raisins.
- In a clean bowl, beat the egg and milk together.
- Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if the mixture is a little dry and doesn’t stick together.
- Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
- Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.
The rock cakes will keep for 2-3 days in an air tight container.
Adapted from the original recipe on bbc.co.uk