Description
These little cakes are perfect for a midday snack.
Enjoy them with jam, Nutella, honey, or even fruit yogurt!
Ingredients
Units
Scale
- 1 cup (227 g) self-raising flour
- 1/3 cup (75 g) caster sugar
- 1 tsp baking powder
- 1 cup (180 g) butter cubed
- 1 cup (150 g) raisins or sultanas
- 1 free-range egg
- 1 tbsp milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 356°F (180°C) and line a baking tray with greaseproof paper.
- Add the flour, sugar, and baking powder to a bowl and mix. Rub in the cubed butter until it looks like breadcrumbs, then add in the sultanas or raisins.
- In a separate bowl, beat the egg, vanilla extract, and milk together.
- Add the wet mixture to the dry mixture and stir with a spoon until it just comes together as a thick, lumpy dough. Add a teaspoon more milk if needed.
- Use a biscuit pastry cutter to cut the pastry into equal sizes and place them with space between on the baking tray. They will flatten.
- Bake for 15 minutes, until golden on the outside.
- Allow to cool on a wire rack.
Notes
- For easier mixing, use cold butter straight from the fridge.
- If the dough is too dry, add a little extra milk, one teaspoon at a time.
- Store cooled rock cakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
- Cholesterol: 20