Description
A better version of Hagrid’s rock cakes, soft and sweet, full of good stuff like sultanas, dried apricots, prunes and cranberries and ready within 30 minutes.
Ingredients
- 2-½ cups All-purpose Flour
- ¼ teaspoons Salt
- 2 teaspoons Baking Powder
- ¾ cups Light Brown Sugar
- ¼ teaspoons Nutmeg
- ½ teaspoons Allspice
- 1-½ stick Butter
- 4-½ ounces, weight Mixed Dried Fruits
- 1 Egg
Preparation
Preheat oven to 180ºC (350ºF).
In a large bowl, mix flour, salt, baking powder, sugar, nutmeg and allspice. Rub in the soft butter until mixture resembles fine breadcrumbs.
Chop larger dried fruits into small pieces. Stir all the fruit into the flour mixture.
In a small bowl whisk the egg lightly with a fork. Add it to the flour-butter mixture and stir until a stiff dough is formed.
Break larger amounts of the dough from the mixture with your hands and place them on the baking tray. They don’t have to be smooth or regular—they should resemble rocks in the end, so be sure you have some irregular, spiky heaps on the tray.
Bake in the preheated oven for about 18–20 minutes or until golden brown. Leave to cool on the tray for a few minutes, than transfer to cool on a wire rack.
Store in an airtight container.
