Traditional Rock Cakes

preparation 10 minutes
cook time 10 minutes
Serves 10

“This is a family favourite in our house and a recipe that has been used for generations. You can mix up the inclusions using whatever you have in your cupboard; I love chocolate chips and cherries” – Beth Withers

Recipes and photos taken from For the Love of the Land: A Cookbook to Celebrate British Farmers & Their Food, compiled by Jenny Jefferies (Meze Publishing, £22)

Ingredients Method

230g self-raising flour
115g margarine
115g caster sugar
115g dried fruit (or your favourite additions)
1 egg, beaten
2 tbsp milk
Sprinkling of sugar, to finish

Sieve the flour into a mixing bowl and then rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit, or whichever additions you are using.

Add the beaten egg and milk to the bowl a little at a time, stirring gently, until you get a sticky consistency. Spoon the mixture onto greased baking trays in ten small splodges. They will spread out when they cook so make sure you leave space between each one.

Sprinkle the top of each one with sugar. Bake the rock cakes at 220°c for 15 minutes until golden brown. Leave to cool slightly before enjoying. Simply serve warm with a pot of tea.

Ingredients

230g self-raising flour

115g margarine

115g caster sugar

115g dried fruit (or your favourite additions)

1 egg, beaten

2 tbsp milk

Sprinkling of sugar, to finish

Method

Sieve the flour into a mixing bowl and then rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar and dried fruit, or whichever additions you are using.

Sprinkle the top of each one with sugar. Bake the rock cakes at 220°c for 15 minutes until golden brown. Leave to cool slightly before enjoying. Simply serve warm with a pot of tea.