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Rock cakes

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Rock cakes are a traditional British tea-time treat. These small fruit cakes are super easy to make so are great for a fun family project.

  • 225g self-raising flour
  • 1 rounded tsp baking powder
  • 1 level tsp mixed spice
  • 100g soft butter
  • 50g Demerara sugar (plus extra for sprinkling)
  • 50g raisins
  • 50g currants
  • 25g mixed peel
  • 1 RSPCA Assured egg, beaten
  • 1 tbsp RSPCA Farm Assured milk
  • Set the oven to 200 C / fan oven 180 C / Gas Mark 6
  • Grease a large baking sheet.
  • Sieve the flour, baking powder and mixed spice into a bowl.
  • Add the butter and rub into the flour until the mixture resembles breadcrumbs.
  • Add the sugar and the fruit, stir and then add the egg and milk and mix to form a dough.
  • Spoon rough, golf ball-sized mounds of the mixture onto the baking tray. The mixture should make approximately 16 cakes.
  • Sprinkle each mound with a little Demerara sugar.
  • Bake in the oven for roughly 10 minutes, until light brown. Check after 7 minutes and rotate the baking tray if necessary to give an even colour to all the cakes.
  • Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
  • Rock cakes are best eaten on day of baking.
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