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Mary Berry Rock Cakes

Mary Berry Rock Cakes

Mary Berry's rock cakes are quick, easy, and utterly delicious — crisp and golden outside, soft and fruity inside.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 Rock Cakes
Course: Dessert
Cuisine: British
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 225 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 100 g unsalted butter cold and cubed
  • 75 g caster sugar
  • 150 g mixed dried fruit
  • 25 g mixed peel finely chopped
  • Zest of 1 unwaxed lemon
  • 1 large egg beaten
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 2 tbsp demerara sugar to sprinkle

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Line two baking trays with parchment.
  2. Sift flour, baking powder, mixed spice, and cinnamon into a large bowl. Rub in cold cubed butter until the mixture resembles fine breadcrumbs.
  3. Stir in caster sugar, dried fruit, mixed peel, and lemon zest.
  4. Mix beaten egg, milk, and vanilla together. Pour into the dry ingredients and mix with a fork until a rough, sticky dough just comes together. Do not overwork.
  5. Place rough mounds onto prepared trays — about 10 to 12, golf ball size. Keep them rough and craggy. Sprinkle with demerara sugar.
  6. Bake for 15–18 minutes until golden brown and firm. Cool on tray for 5 minutes then transfer to a wire rack.

Notes

Always use cold butter — not soft — for the right crumbly texture.
Stop mixing the moment the dough comes together — do not overwork.
Make mounds large and rough — this is correct, not a mistake.
Best eaten warm on the day they are made.
Store in an airtight container for up to 2 days.
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