|Nutritional Guidelines (per serving)|
|Servings: 12 medium-sized (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rock cakes are simply the easiest British baked good to make. They are also known as rock buns, depending on where you live in the United Kingdom. The recipe, however, is always the same: A simple dough made of flour, baking powder, butter, sugar, milk, and egg is studded with dried fruit, rolled into balls, and baked.
Children love to make them, and may also have a fondness for them since they happen to be one of Harry Potter's favorite tea time treats.
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- 8 ounces/225 grams self-rising flour
- 1 teaspoon baking powder
- 8 tablespoons/110 grams (1 stick) butter or margarine (soft)
- 4 1/2 tablespoons/55 grams sugar
- 1/2 cup/110 grams mixed dried fruit
- 6 tablespoons/55 grams currants
- 1 egg
- 1 to 3 tablespoons milk
- Optional: demerara sugar for sprinkling
How to Make the Traditional Rock Buns
Gather the Ingredients
Preheat the oven to 350 F/175 C. Lightly grease two baking sheets.
Sift the flour and baking powder into a large bowl, add the softened butter or margarine, and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
Add the sugar and dried fruit and mix so all ingredients are well incorporated.
Add the egg and 1 tablespoon of the milk and mix to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the correct consistency is reached.
Using a tablespoon, divide the mixture into 12 mounds and space evenly on the baking sheets. Sprinkle with the demerara sugar, if using.
Bake in the preheated oven for 15 mins or until golden brown and well risen. The rock buns should be firm to the touch; they will harden once cool.