Rock Cake with CHILL-OUT Freeze-dried Fruit
Prep Time:
30 Minutes
Cook Time:
10 Minutes
Serves:
12 Servings
Level:
Beginner
About the Recipe
Named for their shape and pebbly-looking surface, they are known as rock buns depending on where you live in the United Kingdom. They were especially popular during World War II because they required less sugar and fewer eggs than traditional cake recipes. These delicious little sweet biscuits are very fast and easy to make, and aste great with any CHILL-OUT freeze-dried fruit.
Children may like that they're on the list of Harry Potter's favorite treats.
Ingredients
8 ounces (225 grams) self-rising flour
1 teaspoon baking powder
1/2 cup (110 grams) unsalted butter, at room temperature, cut into pieces
1/4 cup (55 grams) sugar
1/2 cup (110 grams) mixed CHILL-OUT freeze-dried fruit
6 tablespoons (55 grams) currants
1 large egg
1 to 3 tablespoons milk
Demerara sugar, for sprinkling, optional
Preparation
Step 1
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 CHILL-OUT freeze-dried fruit and mix so all ingredients are well incorporated.
Step 2
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.
Step 3
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!