Makes 12 -14
These rock cakes are a twist on the traditional British teatime treat, swapping dried fruit for choc chips.
A few weeks ago, it was raining kangaroos and koalas. The best thing about rainy days is that you’ll never have a better excuse to get your bake on.
I wanted to make something that was quick, easy and with store cupboard ingredients. I used to love rock cakes when I was a kid, and I still love them now especially with the addition of some choc chips!
The best thing about these rock cakes is that they are so quick to throw together and so simple even the kids can make them.
In fact, if I remember rightly this was one of the first things I made in Home Economics class! And did you know how rock cakes got their name? It’s because of their rough surface which resembles a rock! Rest assured, they’re not hard as rocks though!
Are you a fan of rainy day baking? What did you make in Home Economics class?
Ingredients
225g self-raising flour
2 teaspoons baking powder
115g unsalted butter, chopped
50g caster sugar (or raw sugar, if using Thermomix)
1 egg
140g choc chips (I use a milk and white combo)
1-3 tablespoons milk
Demerera sugar, for sprinkling
How to:
- Preheat oven to 170C / 150C fan-forced. Line 2 baking trays with baking paper.
- Place flour, baking powder in a large bowl and add the butter. Rub the mixture until it looks like breadcrumbs.
- Stir in the sugar and choc chips.
- Add the egg and 1 tablespoon of milk and mix until stiff. If too dry add a little more milk. You want the mixture to be like bread or pastry – not too dry but not too sticky.
- Using two teaspoons, shape the mixture into rough mounds and place on trays. Sprinkle with demerera sugar.
- Bake for 15 minutes or until pale golden brown.
- Leave to cool and then enjoy!
How to: Thermomix
- Preheat oven to170C / 150C fan-forced. Line 2 baking trays with baking paper.
- If using raw sugar, mill for 3 seconds on speed 9.
- Add flour, butter and baking powder to TM bowl and mix for 10 seconds on speed 4.
- Add egg, milk and chocolate chips and mix for 10 seconds on reverse speed 4.
- Using two teaspoons, shape the mixture into rough mounds and place on trays. Sprinkle with demerera sugar.
- Bake for 15 minutes or until pale golden brown.
- Leave to cool and then enjoy!
Other info
Preparation Time: 5 minutes Cooking Time: 15 minutes
TIP: The Rock Cakes will stay fresh as a daisy for up to two days in an airtight container.
