This easy recipe for rock cakes is delicious and a real crowd pleaser. Light and fruity these are a great treat or snack.
Pre heat your oven to 180°C/350°F/Gas Mark 4. Weigh out 200 grams plain flour and cut up 100 grams of cold butter into 2 cm chunks. Put the butter in with the flour. I use either a free standing mixer or food processor but you can simply use a large mixing bowl, fingers and a wooden spoon.
Using your paddle attachment, food processor or fingers, rub flour and butter together until it forms sandy breadcrumbs. This takes about a minute for the mixer and about 10 seconds with the food processor. Alternatively rub the mixture together with your fingers for about 5 minutes until sandy.
Add 100 grams caster sugar, 1 tsp of baking powder, ½ tsp of mixed spice, ¼ tsp of fine salt to the mixture. Mix through.
Pour in the large beaten egg and mix until you can see no more flour and the mixture has nearly become a dough. It will appear too dry at first but keep going until it starts to come together.
You will have to tip the buttery breadcrumb mixture out of the food processor, if you are using one, and into a mixing bowl for this stage so as not to blitz the raisins.
Drop in 75 grams of raisins and mix again briefly.
Make 9 cake mixture balls on a lined large baking tray. Pile them up high as they will drop considerably.
Leave space for them to spread. I only use a spoon too gently squash them together a little to prevent the mixture unfurling in the oven. You want to preserve a craggy look so don't roll into smooth balls otherwise they will be too flat.
Bake for about 15 minutes and golden brown. Don't let them colour too much at the edges. Allow to cool for a couple of minutes on the tray before using a flat spatula or fish slice to remove them to a wire rack for cooling.
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