Try a better version of Hagrid's rock cakes; they are soft and sweet, packed with dried fruit, and ready within 30 minutes.
Hagrid's rock cakes are mentioned quite a few times in several of the Harry Potter books, but never positively. For instance, Harry almost broke a tooth once while biting on one of the gamekeeper's cakes.
Unlike Hagrid's probably overbaked rock cakes, my rock cakes are deliciously soft and tender. The only thing they have in common with actual rocks is their looks.
This sweet, soft, slightly crumbly rock cake is a treat not just for kids but also for adults with a sweet tooth. The best part? You can make it from scratch and have it baked in just 30 minutes. Try Hagrid's Book of Monsters Cake, too.
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What are rock cakes?
A rock cake, or rock bun, is a traditional British cookie, simple enough for even a 5-year-old to make. While recipes vary, the key ingredients remain flour, butter, egg, spices, and dried fruit, with some versions including coconut (Jamaica) or oatmeal.
I first heard of rock cakes while reading the Harry Potter books. Now, we make Hagrid's rock cakes often, especially at Christmas. They're incredibly easy, and the kids love making and eating them! Have them with a refreshing Pumpkin Juice.
Recipe ingredients
Muscovado sugar, also called Barbados sugar, is an unrefined cane sugar containing molasses. It has a dense, slightly wet texture, a dark color, and a unique toffee-like flavor with a hint of bitterness. If it's hard to find, you can easily substitute it with dark brown sugar.
- If you have a bag of muscovado, make Butterbeer Potted Cream, too.
Dried fruit: This time, I used a mixture of sultana, prunes, and apricots. Other times, I added or substituted something with cranberries and raisins. You can use whatever dried fruit you happen to like or have in the pantry.
You will also need all-purpose flour, baking powder, allspice, nutmeg, and unsalted butter.
See the recipe card for full information on ingredients and quantities.
How to make Hagrid's rock cakes?ย
- Step #1: Mixย dry ingredients in a large bowl. Rub the soft butter into the flour mixture with your hands until it resembles fine breadcrumbs.
- Step #2: Add the dried fruit and the beaten egg using a spoon.
- Step #3: Place 10 heaps on the prepared baking tray. Don't try to give them a nice shape. Leave them rough and uneven to resemble rocks once baked.
- Step #4: Bakeย the rock cakes for 18-20 minutes or until golden brown.
- Step #5: Cool on the baking tray for about 10 minutes, then transfer to a wire rack to cool completely.
Good to know!
Butter: Make sure the butter is soft. Take it out of the fridge soon enough.
No mixer: There is no need to use a mixer to mix the ingredients, mixing them first with the hand and then with a spoon is super easy and quick.
Larger fruit pieces (like apricots and prunes) should be chopped about the size of the raisins.
Shape: Place heaps of dough on the baking tray without trying to give the cookies a nice shape. Leave them rough so that they resemble rocks.
Leave to cool on the baking tray for about 10 minutes before transferring them to a wire rack; they are pretty soft and should be allowed to set before moving.
Storage
Hagrid's rock cakes can be kept in an airtight container at room temperature for 2-3 days.
Refrigerate them in an airtight container for up to 1 week.
You can also freeze them for several months.
Hagrid's Rock Cakes
Equipment
- Baking sheet
Ingredients
- 230 g all-purpose flour 8 oz/ 2 cups, Note 1
- 1 ยผ teaspoons baking powder
- 1 teaspoon ground allspice
- a pinch of salt
- a pinch of nutmeg
- 120 g unsalted butter ยฝ cup, room temperature
- 100 g muscovado sugar ยฝ cup
- 125 g chopped dried fruit 4.5 oz/ โ cup, Note 2
- 1 egg
Instructions
- Preheat the oven to 180ยฐC/ 350ยฐF. Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, allspice, salt, and nutmeg. Add the soft butter and rub it into the flour with your hands until the mixture resembles fine breadcrumbs.230 g all-purpose flour/ 2 cups + 100 g muscovado sugar/ 100 g + 1 ยผ teaspoons baking powder + 1 teaspoon ground allspice + a pinch of salt + a pinch of nutmeg + 120 g unsalted butter/ ยฝ cup
- Chop the larger dried fruit if using. Sultanas, raisins, or cranberries can be left whole.125 g chopped dried fruit/ 4.5 oz
- Combine: Beat the egg lightly in a small bowl. Stir the chopped fruit and egg into the flour-butter mixture with your hand or a spoon.1 egg
- Divide the dough into 10 heaps and place the heaps on the prepared baking tray. You should not try to give them a nice shape, leave them rough so that they can resemble rocks in the end.
- Bake for about 18-20 minutes or until golden brown. Leave to cool on the baking tray for about 10 minutes, then transfer to a wire rack to cool completely. Store airtight.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Dried fruit: I used sultanas, prunes, and apricots.
Rupa says
Can these be made up to a week in advance or more?
Adina says
Hi. I would not keep them for more than 3-4 days. But you can freeze them well wrapped and packed for up to 3 months. D
Samantha says
Absolutely delicious
Adina says
Thank you for the feedback. ๐
Marial says
I had to add an extra egg, since it didn't seem to bind together all that well with one.
Skylar Morrison says
It sounds good, I love it so much that I want to make it.
caroline ballard says
When do you add the sugar, not sure if I'm being silly but I can't see it in your method. I made these and then tasted the mix and realised I had forgotten the sugar so had to add it right at the end! Not sure this was right?
Adina says
Sorry, Caroline. I added the sugar in the instructions. I hope everything went well anyway, the recipe is simple and forgiving.
caroline ballard says
@Adina, thanks for adding, I will add the sugar at the start next time. And the rock cakes still turned out okay, anything with all spice and nutmeg is bound to taste good ?
Anu - My Ginger Garlic Kitchen says
Wow! What a lovely Potter series, Adina. I love those books so much. Love how delicious and fun these rock cakes are. Also adore love that they are soft versions. PS: We also don't get self-raising flour here in Finland! ๐
Cheyanne @ No Spoon Necessary says
Oh I LOVE Harry Potter!! And I adore Hagrid!!! So these rock cakes are seriously making me swoon!!! I totally need to try these. PRONTO!!! LOVE it, girl! Cheers!
Anca says
They look great. You don't have self-raising flour in Germany? That is so strange. I love having all the types of flour to chose from. You can add more baking powder and it works. The self-raising has 2 additional raising agents.
Dawn @ Girl Heart Food says
I really love Christmas too and time does fly by pretty fast. I was just saying to hubby the other night that it seemed like only yesterday we mailed Christmas cards and now it's that time again! Harry Potter is another favourite of mine and these cookies look really tasty...love the dried fruits in there and the name is super cute!!
Monica says
I know, time is flying and each year, it goes faster and faster! How fun is your Harry Potter series! I love those books so much. These rock cakes are so fun - love that they are soft versions. December is my favorite month as well...looking forward to seeing what you cook up!