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.

Rock Cakes

  • Difficulty: easy
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Rock cakes
Rock cakes

225g/8oz all purpose flour
75g/2½oz superfine sugar
3 tsp baking power
125g/4½oz unsalted butter, room temperature, cut into cubes
150g/5½oz raisins
1 large egg
1 tbsp milk (you might need to add more)

Preparation method

  1. Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
  2. 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.
  3. In a clean bowl, beat the egg and milk together.
  4. 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.
  5. 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.
  6. 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


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