Bbc Good Food Rock Cakes

ROCK BUNS

Steps:

• Set oven to 210 C / gas mark 7. Grease a baking tray
• Sieve the flour into a mixing bowl
• Cut the margarine into cubes and then rub into the flour using your fingertips. The mixture should then resemble breadcrumbs
• Add the sugar and chocolate chips into the mixture. Mix using a wooden spoon
• Break egg into a small bowl and beat with a fork. Add egg to mixing bowl and mix. Add 1 - 2 tbsp of water if the mixture does not stick together. The mixture must be firm enough to stand alone on the baking tray in lumps.
• Place heaps of the mixture on the tray. Make sure that they are all an even size. Bake them for approximately 15 minutes, or until golden brown.

ROCK CAKES OLD FASHIONED RECIPE

Steps:

• Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl
• Add sugar and mix all together
• Add butter and rub together using fingertips into the dry cake mix
• It should resemble breadcrumbs
• Add sultanas
• Stir through
• Whisk milk and egg together in a separate bowl
• Add the whisked egg and milk to the rock cake mixture
• Use a fork to mix well together until moist and sticky
• Separate into 9 even-sized cakes use a fork to rough up the cakes a little.
• Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.
• Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!
• Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.
• Sprinkle with extra sugar.
• Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.

CRANBERRY CHRISTMAS ROCKIES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and lightly oil a non-stick baking sheet. Rub together the butter and flour with your fingertips to fine breadcrumbs (or pulse in a food processor). Stir in the rest of the ingredients until you have a soft dough.
• Drop 8 tbsp or 16 heaped tsp of the dough on to the baking sheet, spacing out well. Bake for 18-20 mins until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar. Pack into an airtight container or gift jars.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.