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Simple, but the best things in life usually are!
Rock cakes are amazing because of that subtle spiciness, oooh it's like Christmas. They look so rustic and homely and I just want to make a cup of tea when they come out the oven and eat them all up while they're still warm and fresh.
225g self raising flour
1 tsp baking powder
2 tsp mixed spice (or just cinnamon if you don't have mixed spice)
110g soya margarine
55g caster sugar
110g raisins
3 tbsp soya milk
Sieve the flour into a bowl (well, you can if you like, who am I kidding, I never sieve) and rub the margarine in with your fingers until the mixture resembles fine breadcrumbs. Stir in the baking powder and mixed spice, sugar and raisins. Mix in the milk to form a dough.
Resist the urge for perfection and neatness... tricky I know... and heap the mixture in mounds onto a greased baking tray - this achieves the rustic look, I find it a hard one to perfect. Sprinkle the tops with sugar, a bit of granulated if you have some handy as it gives that nice crunch on the top.
Bake for about 15 minutes at 190⁰C or until you've achieved that nice golden brown top.
See, that simple. And deeeeeeeeeeeelish.
These are cooking in my oven as I write. THANKYOU x
ReplyDeleteI have had a rubbish day today and this has just cheered me up - hope they turned out well :)
ReplyDeleteI have just made these and i have to say they are lovely - thanks for the recipe, its now in my favourites.
ReplyDeleteExcellent Recipe. All the rock cakes eaten and people at work were asking for the recipe! (Non vegans) I used both mixed spice and cinnamon and sifted the flour. Used granulated sugar too. Top Recipe thanks.
ReplyDeleteCooked many times and always excellent. The key is the consistency, we went too wet the first time, the dryer the better! Awesome stuff
ReplyDeleteThank You ~ perfect recipe that made such perfect buns that I've had to double it up the following day to make more! 👍👍👍👍👍👍
ReplyDeleteI used wholewheat flour, dark muscovado sugar, vegan butter and increased the almond milk. My first vegan scones recipe, really delicious.
ReplyDeleteExcellent! I used soft brown sugar, added some dessicated coconut and sprinkled with demerara sugar. Light, crunchy, delicious. Many thanks.
ReplyDeleteFantastic! I made these for a Sunday evening treat and they were yummy. Thank you, lovely little website I will try some more dishes soon Thank you for sharing x
ReplyDeleteworked well but i added a bit of aquafaba to turn it into a dough - soya milk didnt do it!
ReplyDeleteGlad that worked well for you :) of course - aquafaba didn't exist back in the days when I originally posted this recipe!! Amazing discovery!
ReplyDeleteHi, how many should this make? Trying out your recipe! They sound delicious.
ReplyDeleteHi Monika, to be honest, I haven't made these in so long, I don't really remember. I like to make them quite big so that they can go crunchy on the outside but stay soft and spicy in the middle. Bigger than a scone :) Hope they work out well for you!
DeleteThese are so fantastic and quick! My kids often ask for rock cakes and this is now my go-to vegan rock cake recipe. Kitchen staples only makes this recipe even more appealing. Thank you :)
ReplyDeleteThese sound good! What can I use when I don't have self raising flour?
ReplyDeleteThanks!
Maria
Plain flour with some extra baking powder added? About 2tsp extra baking powder for this recipe should do it
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