I love Rock Cakes, any kind, with any fruit, nut or whatever else one can add to them, I just love these rock look-alike little sweet treats, but especially Cranberry Rock Cakes.
My granny used to make them all the time when I was little and I remember clearly when one of the neighbors phoned telling her she’s coming over for a cup of coffee, into the oven went the Rock Cakes and they chatted over a coffee, dipping the Cakes or enjoyed them with a spread of butter.
Of course I did not know, or take notice then, of the name when granny and her friends had them, I was only too happy to be joining in, eating two or three.
The Cakes are actually a cross between a cookie and a scone but with a much fluffier, softer center, which I suppose is where the “cake” part comes in. Rock is fairly obvious, because of the shape, as well as the hard outside.
I would almost say crisp, but that won’t be right, the Rock Cakes are hard … until you bite into one and taste the softness of the center – pure bliss, and these are perfect to dip into your cup of coffee or tea.
There is not much spreading when in the oven, but do leave a bit of room in between the bundles of dough. Except for the bottoms, the tops look almost the same as when you first scoop the dough onto the baking sheet. Of course that’s also always a bonus for me, not sure about you, but I like to dump and bake, without worrying about rolling out or how the cookies would look like – these are meant to look rough, rough like a rock !
Cranberry Rock Cakes
2 cups Self-Raising Flour
1/2 cup Butter, cubed
1/2 cup Caster Sugar
1/2 cup Dried Cranberries
1 TB Nuts, the sprinkling kind
1/2 t Ground Ginger
1/4 cup Milk
1.) Pre-heat the oven to 200 deg C (400 deg F) – line a baking sheet with baking paper.
2.) Place the Flour in a mixing bowl – add the Butter and rub in with your fingers until the mixture resembles breadcrumbs.
3.) Mix in the Caster Sugar, Cranberries, Nuts and Ginger.
4.) Whisk together the Egg and the Milk – add to the dry mixture – mix to a stiff dough.
5.) Place mixture in small, rough heaps on the prepared baking sheet, leaving a bit of space for spreading in between each heap – bake 12 – 15 minutes or until golden brown.
Transfer to a cooling rack and serve with butter or without as a dipper with your coffee or tea.