Mary Berry Rock Cakes Recipe
Rock cakes may have a rugged name, but they’re tender and crumbly with just the right amount of sweetness!The trick for Mary Berry's or any version is not to overwork the dough—handling it too much will make the cakes too dense.I like adding a mix of raisins and currants for a little extra sweetness, but any dried fruit works.A light sprinkle of sugar on top before baking gives them a subtle crunch without making them too sweet.Cold butter is essential—rubbing it into the flour creates that delicate, scone-like texture.
Servings: 12
Ingredients
- 2 cups Self-Rising Flour
- 1/2 cup Cold Margarine
- 1/4 cup Sugar
- 1 Large Egg
- 1 tbsp Milk
- 1/2 cup Mixed Dried Fruit
- 1/4 cup Currants
Instructions
- Preheat your oven to 350°F and line a baking tray with parchment paper.
- In a bowl, combine the flour and margarine.
- Rub the mixture using your fingers until it resembles breadcrumbs.
- Stir in the sugar, mixed dried fruit, and currants.
- Beat the egg with milk in a separate bowl and add it to the dry mixture.
- Mix until it forms a stiff dough.
- Drop spoonfuls of the dough onto the tray.
- Space them out to avoid sticking.
- Bake for 15-20 minutes until golden brown.