Kinda miss this traditional tea-time snack.
Hands-up if you've learned to make Rock Buns during your secondary school Home Economics lessons ....
I remembered that Rock Buns was one of the cake baking lessons learned then and was wondering why bake 'rock' ... hee.. hee !
According to information :
A rock cake, also called a rock bun, is a small, hard fruit cake with a rough surface resembling a rock. Rock cakes originated in Great Britain, where they are a traditional tea-time treat, but are now popular in many parts of the world.
Recipe adapted from the cookbook "Cakes and Bakes 500" by Martha Day, below my slight modification made in blue.
225g all purpose plain flour
2 teaspoon baking powder (1 teaspoon)
115g unsalted cold butter (cut into cubes)
115g mixed dried fruits (I used 80g raisins)
115g demerara (raw) sugar (I reduced to 80g)
Zest of half an orange (omitted)
1 egg beaten
2 tablespoons fresh milk
1) Preheat the oven to 200ºC, position the rack in the center.
Note: The temperature of the oven may vary, do adjust accordingly.
2) Line two baking sheets with lightly greased parchment paper.
3) Combine the flour and baking powder, sift into a big bowl. Then rub in the cold cubed butter using your fingertips or a pantry cutter until it resembles breadcrumbs.
5) Drop tablespoonful of mixture on the baking sheet and bake for about 15 - 20 minutes or until golden browned.
Serve warm if you like or leave to cool on wire rack before storing.
Solid as a rock? Of course not. These fuss free easy to make light and crumbly snacks somewhat a cross between cookie and cake. Enjoy with a glass of cold or hot beverage.
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