Best Rock Cakes Recipes

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.

LIGHT ROCK CAKES

Steps:

• Preheat oven to 200 deg C (fan forced oven).
• Sift flour into large bowl then add remaining dry ingredients.
• In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
• Add milk mixture to dry ingredients and mix well.
• Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
• Bake for 20 minutes or until pale golden.

ROCK CAKES

Steps:

• Preheat oven to 200°C Place flour in a large bowl and add butter and rub in until mixture resembles breadcrumbs.
• Mix in sugar , fruit, nuts and ginger. Whisk eggs into milk and add to dry ingredients. Mix to a stiff dough.
• Make round heaps on greased oven trays. Bake for 10-15 min or until golden brown.

NEW ZEALAND ROCK CAKES

Steps:

• Preheat oven to 425°F Sift flour and salt into a mixing bowl. Mix in butter until crumbly (use clean hands). Add sugar, raisins, and marmalade; mix well (with spoon). Add in egg. Batter should be stiff and "rocky".
• The mixture must be stiff, or it will lose shape when baking. Pull off golf ball size chunks of dough and drop on cookie sheet about 1 inch apart. Bake in oven for 15 minutes until lightly browned. Turn bottom side up to cool. Serve with milk or tea.

DARK CHOCOLATE-CRANBERRY ROCK CAKES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper.
• In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
• In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
• Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
• Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.

HEALTHY BLUEBERRY ROCK CAKES

Steps:

• Preheat oven to 375.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together egg, splenda, milk and oil.
• In another bowl, mix together flour, oats, wheat bran, poppy seeds, baking powder, lemon zest, cinnamon and salt.
• Stir egg mixture into flour mixture just until combined.
• Gently stir in blueberries.
• Drop batter in 8 mounds onto prepared baking sheet.
• Bake until firm and golden brown, 15 to 20 minutes.
• Remove to rack and let cool.

APRICOT AND SULTANA ROCK CAKES

Steps:

• preheat oven to 180 Celsius line a large cookie tray with baking paper.
• place flour and baking powder into a large bowl.
• add butter and rub in until the mix resembles breadcrumbs.
• stir in the sultanas, apricots, sugar and rind.
• add the eggs and stir until everything is well combined.
• place mounds of dough onto the baking tray (I used a dessert spoon), leaving space between each mound to allow for spreading.
• cook for 15 - 20 minutes or until golden. remove to wire to cool.

ROCK DROPS/ROCK CAKES

Steps:

• Heat oven to 400 degrees F and grease a baking sheet. (Cooking spray will do.).
• Sift the dry ingredients into a bowl.
• Add margarine, rub in until like fine bread crumbs.
• Mix in fruit.
• Beat egg. Add beaten egg and milk to form a stiff dough.
• Spoon onto cookie sheet. approximately 1 tablespoon mixture each cookie. Should look rough.
• Sprinkle with a little granulated sugar (optional).
• Bake for 15 minutes until light brown.
• Cool on wire rack.

ROCK CAKES

Steps:

• Preheat oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment
• Mix the flour, sugar and baking powder in a bowl and rub in the butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
• In a bowl, beat the egg and milk together with the vanilla extract.
• Add the egg mixture to the dry ingredients and stir with a spoon until the mixture forms a thick, lumpy dough. Add a little more milk if need to make the mixture stick together.
• Place Spoonfuls of the mixture onto the prepared baking tray (choose how much depending on how big you want them). Leave space between them as they will flatten and spread out to double their size during baking.
• Bake for 15-20 minutes, until golden-brown, depending on size. Allow to cool for a couple of minutes, then cool further on a wire rack. The rock buns keep well in an air tight container but are at their best on the day of baking.

ROCK CAKES

Steps:

• Cream butter and sugar, add the egg and beat well.
• Sift in the flour and spices, add the fruit and begin to add as much milk as you need to make a STIFF dough.
• Divide with a fork, and place small pieces on a greased biscuit tray.
• Bake in a quick oven for 15 minutes.
• *Ican only guess a quick oven would be 200-220c.

LOW SUGAR ROCK CAKES

Steps:

• Sieve flour, and rub in margarine until mixture becomes like breadcrumbs.
• Stir in sugar and fruit.
• Beat egg and stir in with milk until a stiff mixture is formed.
• Place small rocky piles of mixture onto a greased baking tray
• Bake at gas 5/190 degrees C for 20-25 minutes until golden brown and set.