I love rock cakes. They are probably my ultimate nostalgic food; they remind me so much of my childhood. We used to roller skate along to the cafe near the Peace Statue in Hove at the weekend, no matter what time of year, and stop off for a hot chocolate and rock cake. I remember being bitterly cold after a blustery ride along the seafront, and being so thankful for the hot chocolate cup warming my little hands…
We also used to make them ALL the time – so after talking about them for a recent campaign I’ve just filmed, I thought I’d create a H-Bear friendly recipe so we could enjoy them all together.
Dairy and Soya Free Rock Cakes (makes around 6-9, depending on how big you like your rock cakes)
200g self raising flour (check the packet to make sure it’s soya free)
1.5 tsp of mixed spice
100g butter alternative (I use Flora Freedom)
75g golden caster sugar
1 large egg
1. Preheat oven to 180°c (fan oven) 200°c (non fan)
2. Sieve flour and spice into mixing bowl.
3. Add sugar.
4. Cube/cut up butter alternative and rub in until mixture looks like breadcrumbs. I’ve also found that paddle attachment on the Kitchen Aid does this for you.
5. Stir in the dried fruit.
6. Whisk the egg in a separate vessel and then stir into the mixture until it forms a lumpy dough.
7. Line a baking tray with greaseproof paper.
8. Form balls on the baking tray – leaving space between each one as they will grow and spread out during baking.
9. Sprinkle a little Demerara sugar on top to make them extra crunchy on top.
10. Bake for 12-15 minutes, or until golden brown.
11. Leave to cool on the baking tray for a few minutes before transferring onto a wire cooling rack.
12. Enjoy! They’re always rather lovely warm with a cup of tea…
These were so popular that they were all gone within 24 hours… I’m going to have to make some more this week!
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