Best Low Sugar Rock Cakes Recipes

ROCK CAKES

Steps:

• Preheat oven to 180C Fan
• Lightly grease a baking tray
• Place the flour in a large bowl. Add the cubes of margarine and rub the margarine into the flour with your fingertips to form a breadcrumb like mixture.
• Stir in the dried fruit and caster sugar. Then stir in the egg.
• Form a large ball and using your hands make mounds of equal amounts of the mixture and place them onto the baking tray and brush with the milk.
• Bake in the centre of oven for 10 - 15 minutes until cooked. To check they are cooked through insert a skewer into the centre of one of the buns which will come out clean if they are done.
• Place the buns on a wire rack to cool. Then store in an airtight container and consume within 3 - 4 days.

TRADITIONAL ROCK CAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
• Sift the flour and baking powder into a large bowl.
• Add the softened butter 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.
• Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
• Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
• Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.