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Rock cakes |


Rock Cakes

Every now and then while at the bread counter, I spot these rock cakes which are great for any anytime snack with your tea. They are really simple, excellent for lunch boxes and really just great to have around the kitchen. They are uncomplicated to make and are easily spiced up with a little all spice and nutmeg. This is the basic recipe, try a batch and then if you feel adventurous, add a different flavouring.

What you need

1 cup cake flour
1/2 teaspoon baking powder
90g butter
2 heaped tablespoons sugar
1 egg, well beaten
2 tablespoons milk
3 heaped tablespoons currants or sultanas

The process

Grease a baking tray with oil and line with grease proof paper, alternatively greasewell with butter and you don’t need to line it. heat the oven to 200 Celsius

In a large bowl, sift the flour and baking powder and then add the butter. Rub the butter into the flour with your fingertips until there is no dry flour in the bowl.

Add the egg, milk, sugar and raisins and mix to combine well.

Place heaed tablespoons of mixture onto the baking tray, leaving room for spreading and bake in the oven for 15 to 20 minutes until the top[s are lightly browned.

remove and cool on a wire rack.

Very straight forward and delicious.

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14 Responses to “Rock cakes”

  1. Beryl Nicholas says:

    I learnt to make rock cakes at school (i guess I’m giving my age away)and loved to make them at home. Haven’t made them in years.So here I go again! For the love of baking and putting satisfied smiles on the munchkins faces. I love to use real butter and I would add glazed ginger and mixed peel too.

  2. Andrew says:

    My grandmother used to bake these for me as a child. So happy to find a recipe. I do remember that she always insisted that Rock cakes/ buns should include mixed spice and candy peel. I suppose about half a teaspoon of mixed spice and candy peel.
    All a matter of taste…but there are always county variations on certain cakes or biscuits.
    Do you perhaps have a flop proof recipe for ginger buiscits?
    Thank you for bringing back wonderful memories, Graham.

  3. Daisy says:

    I have been trying to find a simple recipe, will try making these today just need the egg:P. Just to say in the process you forgot to add the baking soda and what type of flour.

  4. Jan says:

    I am really looking forward to making these rock cakes with a friend. However, would you please be able to recommend any cheaper replacement for butter (e.g oil, vegetable lard or baking margarine) as it works out a bit too expensive. Any help would be most appreciated!

    • Graham says:

      Hi Jan, It is the properties of the fat that make butter the best for cooking but you can use canola oil. The substitution proportions are, For every 1 cup butter use 3/4 cup canola oil. You can use vegetable shortening as well 1 to 1 but can’t remember seeing vegetable shorteing anywhere. I have never substituted like this so let us know how they come out and taste. Cheers for now

  5. moeketsi says:

    easy cookies to make really i tried them yesterday and my wife was imprissed.Thank you very much,they were nice

  6. Shanaaz says:

    These rock cakes ROCK!!!!! So divine..just the amount of sugar…mmmmmm!!! I saw the recipe, got straight up at made them. That was at 12h30..now..the challenge is to not all of them up!! WHy not.

    Thanks very much!!

    • Graham says:

      A midnight snacker we have in our midst… Go on, take no prisoners and enjoy them.. 🙂 Have a fabulous Valentines day, G

  7. Di says:

    Delicious – really quick and easy, and so yummy!!


  8. Zee says:

    nice one…….

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