Featuring my mum’s very simple recipe for tasty little rock cakes (or rock drops as she calls them) that I have just made for the first time. The recipe uses everyday store cupboard ingredients so you can make them whenever you feel the urge. Just increase or reduce the ingredients to make more or less. Very quick and easy.
- Makes: 8 Rock Drops
- Prep Time: 5 mins
- Cooking Time: 15-20 mins
- Ready In: 25 mins
Ingredients
- 3.5 oz Butter or butter substitute
- 7 oz Self Raising Flour
- 2.5 oz Demerara Sugar
- 4.5 oz any Dried Fruit such as sultanas, currants, raisins, chopped apricots, cranberries, glace cherries etc
- 1 Egg – beaten
- 2 tbsp Semi Skimmed Milk
Method
- Pre-heat the oven to 200 degrees c and place an oven tray lined with parchment paper inside the oven to heat
- Sift the flour into a mixing bowl and then add the butter
- Mix together with your fingers until fine (like fine breadcrumbs)
- Stir in the sugar and fruit
- Add the egg and milk
- When all ingredients are mixed well, bring together to form a soft dough
- Add a little extra milk if the mixture is too dry
- Spoon 8 even mounds of the mixture (adjust if making more or less) onto your baking tray with the parchment paper
- Bake in the centre of the oven for 15-20 minutes, ensuring they do not burn on top
- Serve warm out of the oven or leave to cool
Top Tips
- You can vary the recipe by using any dried fruit that you want so experiment with different flavours
- The grated rind of an orange added to the mixture gives it a good zesty flavour
- Store in an airtight container for up to 3 days
Recommended Equipment
- Digital Measuring Scales
- Mixing bowl
- Wooden spoon
- Measuring spoons
- Measuring jug
