Oh boy . . . is it hot. It seems we are in for this hot sticky weather for a while yet. Not going to complain . . . not going to complain, but it sure is putting a damper on my baking mojo! I usually like to bake something scrummy at the weekend, but not wanting to have the oven on for long.
These delightful rock cakes are the perfect thing for that. They cook in under fifteen minutes, so in a reasonably short time you can have something decent on the table to have with your break time cuppa. And . . . if you do it early in the morning before the sun really gets up too high in the sky, your kitchen won't get overly heated. I did these early in the morning while the back of our house, where the kitchen is, was still well shaded. It was quite cool in the kitchen with the door open. I barely broke out in a sweat!
Rock cakes are a little bit hard to define . . . they are not quite cookie/biscuit or scone . . . but something in between. Buttery and short . . . they're also known as Rock Buns and are one of Harry Potter's favourite tea time treats!
You could split them and spread them with butter, but I am quite happy nibbling on them just as they are. This recipe here today is stogged full of sweet/tart dried cranberries and chunks of white chocolate, along with tasty little nibble-y bits of preserved stem ginger. (I just love ginger don't you?)
Altogether they make for a really morishly tasty tea time treat. Your kids will love these . . . the big ones too. They also make perfect little cakes to take on a family outing or picnic. Bring on the ice cold ginger-beer!
*Cranberry, Ginger and White Chocolate Rock Cakes*Makes 15
about 1/2 cup of chocolate chunks)
Sift the flour, baking powder, ginger, and salt into a mixing bowl. Cut the butter into bits and drop it into the flour mixture. Rub the butter into the flour mixture with your finger tips until the mixture resembles coarse breadcrumbs. Stir in the ginger, cranberries and chocolate chunks along with the brown sugar. Whisk together the egg, milk and syrup. Add this to the mixture a bit at a time and mix in using a round bladed knife. You should have a mixture which is quite stiff and just holding together. You may not need all of the liquid.