Rock cakes

After baking what could be called the worst cookies in history (so wrong they ended up in the bin) I decided to go back to basics and cook one of the first things I ever learnt to bake. The recipe I used is from The River Cottage Handbook series No.8 Cakes. A fabulously old fashioned book with all you need to know about baking cakes and biscuits.

It seems to be a pretty forgiving recipe too, (always a good thing) as I only had a medium egg left in the house, I topped up the liquid with a dash of milk. I also substituted all white self raising flour instead of half white, half wholemeal as detailed below. The end result are yummy but not quite as healthy as they could have been.

Here then is this lovely, fabulously kid friendly recipe.


  • 100g white self raising flour
  • 100g wholemeal self raising flour
  • Pinch of sea salt
  • 100g unsalted butter cut into cubes
  • 75g soft light brown sugar
  • 175g raisins
  • finely grated zest of one unwaxed orange
  • 1 large egg – beaten

You will also need a couple of baking trays that you either line with baking parchment or lightly grease.


  • Preheat your oven to 180 degrees C or gas mark 5.
  • In a bowl put your flour, salt and butter. Rub them together until the mixture looks like breadcrumbs.
  • Then you can mix in your brown sugar, raisins and orange zest. Use a fork to combine them.
  • Add your beaten egg and then bring the mix together into a dough. Get stuck in with your hands if you like, to be honest that is the easiest way of mixing this dough.
  • On your prepared baking sheets put 4 dollops of dough on each, spaced well apart. They don’t have to be neat shapes, in fact the nobblier the better in my opinion. Just keep them similar in size as this makes for a more even bake.
  • Pop them into the oven for between 15 and 20 minutes. You know your oven best, mine took 25 minutes to finish these to a lovely golden brown that was firm to touch. When you pull them out of the oven, leave them to cool a little on the trays before you transfer to a cooling rack.
  • According to the book these keep three days!! Best eaten fresh though. Yum.




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