Dark Chocolate Cranberry Rock Cakes Recipes

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CRANBERRY ROCK CAKES



Cranberry Rock Cakes image

Cranberry Rock Cakes have a super soft center, with a hard, textured outer - ideal with your morning coffee, mid morning treat or a lunchbox treat

Provided by Linda Nortje

Categories     Snacks

Time 22m

Number Of Ingredients 8

2 cups Self-Raising Flour
1/2 cup Butter, cubed
1/2 cup Caster Sugar
1/2 cup Dried Cranberries
1 TB Nuts, the sprinkling type
1/2 t Ground Ginger
1 Egg
1/4 cup Milk

Steps:

  • Pre-heat the oven to 200 deg C (400 deg F) - line a baking sheet with baking paper
  • Place the Flour in a mixing bowl - add the Butter and rub in with your fingers until the mixture resembles breadcrumbs
  • Mix in the Caster Sugar, Cranberries, Nuts and Ginger
  • Whisk together the Egg and the Milk - add to the dry mixture - mix to a stiff dough
  • Place mixture in small, rough heaps on the prepared baking sheet, leaving a bit of space for spreading in between each heap - bake 12 - 15 minutes or until golden brown

Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.2 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 5.3 grams fat, Fiber 0.6 grams fiber, Protein 1.8 grams protein, SaturatedFat 3.1 grams saturated fat, Sodium 202.9 grams sodium, Sugar 7.2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2.2 grams unsaturated fat

DARK CHOCOLATE-CRANBERRY ROCK CAKES



Dark Chocolate-Cranberry Rock Cakes image

Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.

Provided by By Sarah Caron

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher (coarse) salt
1/2 cup cold unsalted butter
2 eggs
1/2 cup whipping cream
1/2 cup 60% cacao bittersweet chocolate chips
1/2 cup sweetened dried cranberries
1 tablespoon whipping cream, if desired
Coarse sugar, if desired

Steps:

  • Heat oven to 350°F. Line cookie sheet with parchment paper.
  • In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
  • In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
  • Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
  • Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.

Nutrition Facts : ServingSize 1 Serving

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