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Recipe Rock Cakes Mary Berry
Try our unique twist on the classic rock cakes recipe with the addition of zesty lemon and crunchy poppy seeds. These treats are easy to make and perfect for tea time or any occasion.
Equipment
- Baking sheet
- parchment paper
Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ½ cup granulated sugar
- Zest of 1 lemon
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 large egg
- Lemon glaze (optional, for drizzling)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, lemon zest, poppy seeds, baking powder, and salt.
- Add the chilled butter to the bowl and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk and egg.
- Pour the milk and egg mixture into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be lumpy.
- Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 15-18 minutes or until the rock cakes are golden brown.
- Remove from the oven and let them cool on a wire rack.
- Optional: Drizzle a simple lemon glaze over the cooled rock cakes for an extra burst of flavor.
- Serve and enjoy!
Video
Notes
Recipe Notes:
– Handle the dough gently to maintain the desired crumbly texture.
– Feel free to experiment with different variations and serving suggestions to personalize the recipe.
Special Tips:
– For an extra burst of flavor, drizzle a simple lemon glaze over the cooled rock cakes.
– Serve the rock cakes warm with a dollop of clotted cream or lemon curd for a delightful twist.
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