Hagrid's Rock Cakes
A better version of Hagrid's rock cakes, soft and sweet, full of good stuff like sultanas, dried apricots, prunes and cranberries and ready within 30 minutes.
Servings: 10
Calories: 238kcal
Ingredients
- 230 g all-purpose flour 8.1 oz/ 2 cups, (Note 1)
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground allspice
- a pinch of salt
- a pinch of nutmeg
- 120 g unsalted butter 4.2 oz/ ½ cup, room temperature
- 100 g muscovado sugar 3.5 oz/ ½ cup
- 125 g chopped dried fruit 4.4 oz/ ⅔ cup, (Note 2)
- 1 egg
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with parchment paper.
- Mix the 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.
- Chop the larger dried fruit, if using. Sultanas, raisins or cranberries can be left whole.
- 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.
- 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
- Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- I used sultanas, prunes, and apricots.
Nutrition
Serving: 1rock cake | Calories: 238kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 86mg | Fiber: 2g | Sugar: 16g