Rock Buns
Rock Buns are traditional British biscuits with a crumbly, rustic texture and a lightly sweet flavor. Made with a blend of dried fruits and warm spices, these simple treats are perfect for enjoying with a cup of tea. They have a satisfying crunch when fresh and become even more delicious after a day or two, making them an ideal make-ahead snack.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: About 35 minutes
- Yield: 12 rock buns
- Category: Snack / Biscuit
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
## Dry Ingredients:
– 225g (1 3/4 cups) all-purpose flour
– 2 teaspoons baking powder
– 50g (1/4 cup) granulated sugar
– 50g (1/4 cup) light brown sugar, packed
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon (optional)
– A pinch of ground nutmeg (optional)
## Fat & Fruit:
– 110g (1/2 cup) cold unsalted butter, diced
– 100g (about 2/3 cup) mixed dried fruit (raisins, sultanas, currants)
## Wet Ingredients:
– 1 large egg
– 2-3 tablespoons milk (as needed)
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, granulated sugar, brown sugar, salt, cinnamon, and nutmeg.
3. Add the diced cold butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
4. Stir in the dried fruit until evenly distributed.
5. In a small bowl, lightly beat the egg with 2 tablespoons of milk. Pour the egg mixture into the dry ingredients and stir gently until a soft dough forms. Add an extra tablespoon of milk if the dough feels too dry.
6. Turn the dough onto a lightly floured surface and gently pat it into a round shape about 2 cm (¾ inch) thick. Using a round cutter (or a glass), cut out rounds or simply shape small mounds with your hands.
7. Place the buns onto the prepared baking tray, spacing them about 2 cm apart. Lightly press the tops to flatten slightly.
8. Bake for 15–20 minutes or until the buns are golden and firm to the touch.
9. Remove from the oven and allow the rock buns to cool on a wire rack.
Notes
– The dough will be a bit crumbly; handle it gently to avoid overworking.
– Rock buns are best enjoyed after cooling and can be stored in an airtight container for several days. Their texture improves after a day, making them a great make-ahead snack.
– Feel free to experiment with different dried fruits or spices to suit your taste.
Nutrition
- Serving Size: 1 rock bun
- Calories: ~150 kcal
- Sugar: ~10 g
- Sodium: ~150 mg
- Fat: ~7 g
- Saturated Fat: ~4 g
- Trans Fat: 0g
- Carbohydrates: ~18 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~25 mg
Find it online: https://www.cookflash.com/rock-buns/