Description

Delight in these traditional British Rock Cakes, a slightly sweet, crumbly treat packed with dried currants and candied lemon peel. Perfect for teatime, these rock buns are easy to make with simple ingredients and have a lovely spiced flavor from mixed spice. They bake up golden and rustic, ideal for serving warm with butter or jam.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour or pastry flour
1/2 cup caster sugar (make your own by pulsing regular granulated sugar in a blender until finely ground)
1 1/2 teaspoons baking powder
1/4 teaspoon mixed spice (homemade mixed spice highly recommended)
1/4 teaspoon salt

Wet Ingredients

10 tablespoons cold butter, diced and chilled
1 egg
2 tablespoons milk
1 teaspoon pure vanilla extract

Add-ins

1/2 cup dried currants (aka zante raisins)
3 tablespoons finely chopped candied lemon peel (homemade candied lemon peel very strongly recommended)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Create the Dry Mixture: In a large mixing bowl, combine the flour, caster sugar, baking powder, salt, and mixed spice. Add the cold, diced butter and use your hands to rub the butter into the flour mixture quickly until it resembles coarse breadcrumbs. Alternatively, pulse this mixture briefly in a food processor for the same texture.
Combine the Wet Ingredients: In a small bowl, whisk together the egg, milk, and pure vanilla extract until well blended.
Form the Dough: Pour the wet mixture into the dry ingredients. Use a fork to gently stir until the dough starts to come together into clumps. It should not be too wet; if too dry to form dough balls, add a tiny bit more milk. Then, fold in the dried currants and finely chopped candied lemon peel using your hands, being careful not to overwork the dough. If the dough feels too warm, chill it for about 30 minutes before baking.
Shape the Rock Cakes: Divide the dough into 6 equal portions, each weighing approximately 95-100 grams to ensure uniform baking. Break off chunks and place them on the prepared baking sheet, leaving a couple of inches between each.
Bake: Place the baking sheet on the middle rack of the preheated oven and bake the rock cakes for about 20 minutes, or until they turn a light golden brown on top.
Cool and Serve: Remove from the oven and let the rock cakes cool on the baking sheet for a couple of minutes until they’re just warm enough to handle. Serve immediately while still warm for the best taste and texture.

Notes

Use cold butter to ensure a crumbly, tender texture.
Caster sugar can be homemade by blending granulated sugar until fine.
Over-mixing the dough will make the rock cakes tough, so stir gently and just until combined.
If the dough is too warm, chilling helps keep the shape during baking.
For best flavor, use homemade mixed spice and candied lemon peel if possible.
These rock cakes are best enjoyed fresh and slightly warm, with butter or jam.