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Rock Cakes

Rock Cakes are a delightful, crumbly baked good enriched with dried currants and candied lemon peel, making them perfect for snacks and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Dessert, Snack
Cuisine: British
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour Forms the base structure of the cake.
  • 1/2 cup sugar Sweetens the mix, enhancing the overall flavor.
  • 2 teaspoons baking powder Helps the cakes rise for a lighter texture.
  • 1/4 teaspoon salt Balances flavors and enhances sweetness.
  • 1 teaspoon mixed spice Adds warming spice notes for a comforting taste.
Wet Ingredients
  • 1/2 cup cold diced butter Creates a crumbly texture, rich in flavor.
  • 1 large egg Binds the ingredients and adds richness.
  • 1/4 cup milk Moistens the dough for a perfect consistency.
  • 1 teaspoon vanilla extract Imparts warmth and depth of flavor.
Mix-Ins
  • 1/2 cup dried currants Introduces sweetness and chewy texture.
  • 1/4 cup candied lemon peel Adds a citrusy zing, brightening the flavor.

Method
 

Preparation
  1. Preheat the oven. Heat your oven to 350°F (180°C) and line a baking sheet.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, and mixed spice.
  3. Add cold diced butter, working it into the flour until it resembles breadcrumbs.
  4. In a separate bowl, whisk together egg, milk, and vanilla extract.
  5. Add the wet mixture to the flour blend, stirring until it forms a clumpy dough.
  6. Stir in dried currants and candied lemon peel until evenly distributed.
  7. Break off six chunks of dough and place them on the baking sheet.
Cooking
  1. Bake for about 20 minutes until they are light golden in color.
Serving
  1. Let the cakes cool slightly before serving warm. Store in an airtight tin for up to four days or freeze for up to three months.

Notes

For richer flavor, use a high-quality vanilla extract. For a crunchier texture, allow the cakes to cool on a wire rack.