Perfect rock cakes have a light, crumbly dough with a texture half-way between biscuits and scones. Liam’s recipe takes a page right out of history, assembling them into a stunning scene inspired by Stonehenge, complete with grass made from earl grey flavoured butter.
- V
- Ingredients
- Method
Method
Step 1
Preheat oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
For the earl grey butter, add the 200ml of double cream and 6 teabags to a small saucepan. Heat gently, without boiling, for 3-4 minutes. Remove the teabags, squeezing each one as much as possible to extract the maximum flavour. Discard the teabags. Set the cream aside to chill.
Step 3
Once chilled, in a stand mixer fitted with a paddle attachment, add the earl grey cream, along with the additional 300ml of cream. Beat together on a high speed until the cream splits and lumps of butter form. Using a paddle attachment rather than a whisk ensures that the butter won’t get stuck in the whisk.
Step 4
Transfer the mixture to a sieve lined with a muslin cloth and squeeze out as must liquid as possible. The butter should come together in a lump in the sieve. Discard the liquid or use to make a sweet soda bread!
Step 5
Add the butter to a large bowl along with the icing sugar and salt. Beat together until smooth, then add enough green food colouring to create a grass colour. Transfer to a piping bag fitted with a grass nozzle and set aside.
Step 6
For the rock cakes, in a food processor, add the flour, baking powder, mixed spice and salted butter, and blitz to breadcrumb consistence. Alternatively, you can make this by hand by adding the flour, baking powder and mixed spice to a large bowl and mixing to combine, then adding the salted butter and rubbing together with your fingertips to make breadcrumbs.
Step 7
Transfer the breadcrumb mixture to a large bowl, then mix in the sugar and dried fruit, add the beaten egg and milk, and knead lightly to form a soft, slightly sticky dough.
Step 8
Once the dough has come together, tip out onto a lightly floured surface and roll to a thickness of 2cm.
Step 9
Using a ruler, cut out 3 rectangles measuring 10cm x 3cm, then 6 rectangles measuring 10cm x 5cm. Use the remaining dough to create 2 smaller triangles, then carefully transfer all of the shapes to a lined baking sheet.
Step 10
Bake for 13 - 18 minutes, until turning brown around the edges.
Step 11
Allow the rock cakes to cool for a few minutes, before very carefully transferring to a wire rack to cool completely. The rocks are very delicate while still warm.
Step 12
For assembly, pipe grass all over the base of your serving board.
Step 13
Trim the short end of the 6 larger rectangles so that each end is flat. Stand 2 of the larger rectangles in the green butter create pillars, then balance 1 of the smaller rectangles on top.
Step 14
Repeat with the remaining rock cakes so that you have three rock cake structures that are positioned in a semi-circle.
Step 15
Place the triangle rock cakes in front of the structures, as well as the decorative chocolate rocks, then finish with more piped ‘grass’ around each of the rocks.