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Scottish Rock Cakes Recipe

The Homesteading Hippy
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 2 teaspoons baking powder 10ml
  • 8 ounces 2 cups cake flour (225g)
  • ½ cup castor sugar or icing sugar (80g)
  • 4 ounces 120g butter
  • 5 ounces mixed dried fruit 140g raisins, sultanas, or cranberries
  • 1 large egg
  • 1 tablespoon 15 ml milk
  • 1 teaspoon almond essence or vanilla
  • 2 teaspoons 10ml sunflower or canola oil for greasing the cookie tray


  • Preheat the oven to 350F (180 degrees C).
  • Grease a large cookie sheet with the oil.
  • Sift the flour and baking powder together.
  • Add the castor sugar, or for a really light texture use icing sugar.
  • Rub in the softened butter using your fingers to obtain a light crumbly texture.
  • Add the dried fruit.
    Mixing the dough
  • In a small jug mix the egg with the tablespoon of milk.
    egg and milk mix
  • Add the mix to the dry ingredients. In the beginning you will think that it is too dry but resist the urge to add more milk - as you mix the crumbly particles will start to come together. If you add too much milk the rock cakes will tend to spread instead of retaining their rounded rock-like shapes. I should know - I did this and they looked like flat choc chip biscuits – I may also have added too much sugar.
  • Divide the dough into half and then each half into half again so you have 4 roughly equal balls of dough. Divide each ball into five little rock cakes making sure they retain a rough texture rather than smoothing them into balls. Space them evenly on the cookie sheets allowing some room for spreading.
    dough ready to mix
  • Bake for around 12 to 15 minutes.
    ready to go into the oven
  • Cool on a wire rack, or serve straight from the cookie sheets onto plates – they taste really good warm but the next day they are just as yummy.
    close-up scottish rock cake