British Rock Cakes

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Serves: 10 - 12
Preparation: 10 minutes
Cooking Time: 20 minutes

A traditional, British, teatime treat. Small currant cakes, with a rough surface, resembling a rock. Delicious served with butter.


  • 225g Co-operative self -raising flour
  • 100g Co-operative Fairtrade caster sugar, plus extra for dusting
  • 125g unsalted butter
  • 75g sultanas
  • 1 tsp baking powder
  • 75g Co-operative seedless raisins
  • 1 egg
  • 1 tbsp milk
  • 2 tsp vanilla extract


  1. Pre-heat the oven to 180C/350F/gas 4. Line a baking tray with baking/parchment paper.
  2. Mix together the flour, sugar and baking powder in a bowl, and rub in the butter, which should be cut into cubes.
  3. When the mixture resembles breadcrumbs, add the dried fruit.
  4. In a separate bowl, beat together the egg and milk with the vanilla extract until well combined.
  5. Add the egg mixture to the dry ingredients and stir together until the whole thing is a thick, rough dough.
  6. Place dollops of the mixture (about a tbsp.) on the baking tray, and put in the oven for 15-20 minutes until risen and golden.
  7. When cool, scatter with caster sugar and serve.

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