A tasty recipe from our friend, the Hebridean Baker. These little delights are a testament to the joy of simple, homemade pleasures. Their rustic charm and nostalgic appeal will warm the hearts of any visitor to your kitchen. The honey not only adds a lovely aroma but also imparts a gentle sweetness that suits the Rock Cakes perfectly.
Cooking time: 20-25 minutes
How to enjoy: Rock Cakes make a delightful addition to any tea-time spread, lunchbox treat, or simply enjoyed with a cuppa.
2 tsp baking powder
125g cold butter
2 tbsp sugar
50g glacé cherries, chopped
Zest of ½ a lemon
1 large egg
4 tbsp milk
Extra sugar to sprinkle
- Preheat the oven to 160°c fan and line 2 baking sheets. Tip the flour and baking powder into a bowl. Rub in the butter with your fingertips to create breadcrumbs.
- Stir in the honey, sugar, sultanas, glacé cherries, lemon zest and egg, then stir through 3 tbsp of the milk. Mix to form a thick, sticky batter, adding an extra 1 tbsp milk if it’s a little dry. Spoon heaped tablespoons onto the lined baking sheets, leaving enough space for spreading.
- Bake for 20-25 mins until golden, sprinkle liberally with sugar and transfer to a wire rack to cool completely.
Interested in finding out more about the Hebridean Baker? Then head over to our podcast episode.