Di’s Rock cakes

Di’s Rock cakes

rock cakes 1

Everyone knows rock cakes are so yesterday, but maybe there’s something about them still… These rockies have been razzed up a little with cranberries and orange zest. Suitable for dunking as well.    

Makes about 20


  • 1½ cups self-raising flour
  • ½ cup plain flour
  • ½ teaspoon ground cinnamon
  • ⅓ cup raw sugar
  • 100g chilled unsalted butter, chopped
  • ½ cup sultanas
  • ½ cup dried cranberries
  • 1 tablespoon finely grated orange rind
  • 1 egg, beaten
  • ⅓ cup low fat milk


  1. Preheat oven to 180°C. Line 2 baking sheets with baking paper.
  2. Sift the flour and cinnamon together in a mixing bowl. Stir in the sugar.
  3. Rub chopped butter into the flour mixture with the fingertips until it looks like fine breadcrumbs.
  4. Stir in sultanas, cranberries and grated orange rind then make a well in the centre of the mixture.
  5. Pour milk and beaten egg into the well. Mix with a spatula until a sticky dough forms. Add a little more milk if necessary for desired consistency.
  6. Place heaped tablespoons of mixture onto prepared oven sheets, allowing room for expansion.
  7. Bake for 15-20 minutes or until golden on top. Remove from oven and stand for 5 minutes before placing on wire rack to cool.

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