Description
These little Small Fruitcake Rock Buns are crunchy on the outside, soft inside, and packed with fruity bites. They’re an old-school British favorite, quick to make, easy to love, and perfect with tea or coffee.
Ingredients
Scale
- 115g butter
- 230g plain flour
- 2 tsp baking powder
- 85g soft brown (Demerara) sugar
- 85g mixed dried fruit (like a fruitcake mix)
- 1 large egg
- 1-2 tablespoons milk
- Extra brown sugar for topping
Instructions
- Heat your oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- In a big bowl, sift in the flour and baking powder.
- Add the butter and rub it in with your fingertips until it looks like fine crumbs or sand.
- Mix in the sugar and dried fruit.
- Beat the egg with 1 tablespoon of milk.
- Stir it into the dry mix until you get a sticky but firm dough. If it’s too dry, add a little more milk.
- Divide the dough into 12 rough heaps on your tray; no need to shape them perfectly!
- Sprinkle a bit of sugar on top for crunch.
- Bake for 15–20 minutes.
- Turn the tray halfway through so they brown evenly.
- Once golden and set, let them cool on a wire rack.
That’s it! They’re crumbly, fruity, and just sweet enough, perfect for a quick homemade treat. Give them a go and enjoy them fresh out of the oven or the next day with a warm drink.
Notes
Created, prepared, tried, and tested by Esme (can be made VEGAN) from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
