Rock cakes are light and crumbly, making them a popular choice for tea. Take them out of the oven while they’re still warm. It’s easy to make, and children can join in the fun.

Each serving contains 214 kcal, 3g Protein, 29g Carbohydrates (of which 14.5g Sugars), 9.5g Fat (6g Saturates), 1g Fiber, and 0.3g Salt.


  • 225g/8oz self-raising flour
  • 75g/2 1/2 oz caster sugar
  • 1 tsp baking flour
  • 125g/4 1/2 oz unsalted butter, cut into cubes
  • 150g/5 1/2 oz dried fruits
  • One free-range egg
  • 1 tbsp milk
  • 2 tsp vanilla extract


    1. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray using baking parchment.
    2. Combine the flour, sugar, and baking powder in a bowl. Once the mixture is crumbs-like, add the butter cubes. Finally, mix in the dried fruits.
    3. Beat the egg, milk, and vanilla extract together in a bowl.
    4. Mix the egg mixture with the dry ingredients. Stir the dough until it becomes a thick, lumpy mixture. Add a teaspoon of milk if you need the combination to stick together.
    5. Place the spoonfuls of the mixture on the baking tray. Allow space between them, as they will spread and flatten to double their size when baked.
    6. Bake for about 15-20 minutes until they are golden brown. Let them cool, then transfer them onto a wire rack.