Rock Cakes

Rock Cakes

One of the first methods of cake making you learn in Home Ec classes here in the Caribbean is the Rubbed-In Method. Rock cakes and thimble cookies, if I recall correctly. Sometime late last year I suddenly felt nostalgic and decided to whip up a batch. 

For something I hadn't made in years, they came out nicely. Quick to make and you get a lot for a little.  Tasty and fittting easily into small hands, this is nice snack for children (just be sure to balance the sweet snacks with the fruit!). See recipe below.

Tips

Invest in a good a pastry cutter to rub the fat into the flour. This tool can be used for any rubbed-in recipe, including pastry. If you are using your fingers for this then take care to only use the fingertips. The fingertips are cooler than the palm and the rest of the hand. The butter is less likely to melt on you.

INGREDIENTS

200g self-raising flour
100g margarine (or butter), cut into small pieces
100g sugar
100g raisins/cherries/currants, coarsely chopped
2 small eggs, beaten
pinch of spice/cinnamon/all spice/chinese five spice

METHOD

1. Sift the flour and spice together (I always sift three (3) times. Always.)
2. Rub the margarine (or butter) into the flour, using a pastry cutter or the tips of your fingers. The mixture should look a lot like breadcrumbs. No large chunks of margarine (butter) remaining.
3. Add the sugar and the dried fruit. 
4. Mix in enough of the egg to give you get a firm mixture. If it is too stiff after you add all of the egg, add a few drops of milk till you get the right consistency. The mix should maintain its shape stiffly, when dropped from a spoon.
5. Drop spoonfuls of the mixture, approximately two (2) tbsp in size, onto a prepared cookie sheet (well greased or lined with silicone or baking paper). Don't smooth the tops, the cakes should resemble rough little rocks. Keep cakes about 2 inches apart. But the mix should be stiff enough that the cakes don't spread much on baking.
6. Bake at 350F (180C), half-way down the oven for 10-15 minutes.
7. Remove the rock cakes when done and cool on a wire rack.

These store well in an air-tight container, in the refridgerator.