If you’re a fan of the Great British Bake Off, then you’ll know who Mary Berry is – the queen of baking. And if you’re a fan of rock cakes, then this recipe is for you. Mary Berry’s recipe for rock cakes is a classic, but we’ve put our own spin on it to make it even more delicious. Get ready for a burst of flavor in every bite!
- 225g self-raising flour
- 1 tsp baking powder
- 110g butter, chilled and cubed
- 110g caster sugar
- 75g mixed dried fruit
- 1 egg
- 2 tbsp milk
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Sift the flour and baking powder into a bowl.
- Add the chilled butter and rub it in with your fingertips until the mixture looks like breadcrumbs.
- Stir in the caster sugar and mixed dried fruit.
- Beat the egg and milk together in a separate bowl, then add it to the mixture.
- Mix everything together until you have a dough.
- Divide the dough into 12 equal pieces and shape them into rough balls.
- Place the balls onto a lined baking tray, leaving some space between them.
- Bake for 15-20 minutes, or until the rock cakes are golden brown.
- Remove from the oven and allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Each rock cake contains approximately:
- Calories: 180
- Protein: 2g
- Carbohydrates: 27g
- Fat: 8g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 13g
- Sodium: 90mg
- Baking tray
- Baking paper
- Wire rack
These rock cakes are perfect with a cup of tea or coffee. They’re also great for a mid-morning or mid-afternoon snack.
You can add different types of dried fruit to this recipe, such as cranberries or apricots. You could also add some chopped nuts for extra crunch.
You can substitute the mixed dried fruit for raisins or sultanas. If you don’t have self-raising flour, you can use plain flour and add 2 teaspoons of baking powder.
These rock cakes will keep for up to 5 days in an airtight container. You can also freeze them for up to 3 months.
- Make sure you use chilled butter for this recipe – it will help to create a better texture.
- Don’t overmix the dough – it should be just combined.
- Leave some space between the rock cakes on the baking tray – they will spread slightly as they cook.
This recipe makes 12 rock cakes.
Frequently Asked Questions
What are rock cakes?
Rock cakes are a type of biscuit or cookie that are traditionally made with dried fruit. They’re called “rock cakes” because they’re supposed to look like rocks!
Can I freeze these rock cakes?
Yes, you can freeze these rock cakes for up to 3 months.
Can I use different types of dried fruit?
Yes, you can use different types of dried fruit in this recipe. Cranberries and apricots work particularly well.
What is the texture of these rock cakes?
These rock cakes have a slightly crumbly texture with a soft, cakey interior.
These rock cakes are a classic for a reason – they’re delicious! The addition of mixed dried fruit gives them a lovely burst of flavor, and they’re perfect with a cup of tea. They’re also really easy to make, so they’re a great option if you need to whip up a quick batch of biscuits. Give them a try – you won’t regret it!