Rock Cakes



- 225g Self-raising Flour
- 75g Caster Sugar
- 1 tsp Baking Powder
- 125g Butter
- 150g Dried Fruit
- 1 Eggs
- 1 tbs Milk
- 2 tsp Vanilla Extract


Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
In a clean bowl, beat the egg and milk together with the vanilla extract.
Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough.
Add a teaspoon more milk if you really need it to make the mixture stick together.
Place golfball-sized spoons of the mixture onto the prepared baking tray.
Leave space between them as they will flatten and spread out to double their size during baking.
Bake for 15-20 minutes, until golden-brown.
Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.