Category: Bake It With Jax

Bake It With Jax; Grannies Rock Cakes

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Grannies Rock cakes recipe

Welcome back to Bake It With Jax, for my second blog. Remember to hit subscribe if you want to be the first to see the new recipes. Next month is chocolate chip cookies! Back to this month, we are baking rock cakes! Why is it called a rock cake you might ask? Rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. Popular in World War 2 as they used less eggs than a normal cake.

I used gluten free flour with these, makes them a little bit more crumbly when they are hot, but still just as yummy! A quick and easy treat to make, don’t like dried fruit? Why not try chocolate chips! I make mine in to 7, but you can make yours bigger or smaller, just make sure you adjust the cooking time if you do.

6 rock cakes
Rock cakes
close up Rock cakes
6 rock cakes close up

Grannies Rock Cakes Recipe

Makes 7

INGREDIENTS

  • 90g Butter
  • 200g Self Raising Flour
  • 90g Caster Sugar
  • 90g Mixed Dried Fruit
  • 1 Egg

INSTRUCTIONS

  1. Preheat oven to 180C/350F/Gas 4. Line baking tray with parchment paper.
  2. Rub the butter and flour together between your fingers to make a crumble/breadcrumb mixture.
  3. Mix in the caster sugar & mixed dried fruit.
  4. Mix in the egg until all combined. Then using a spoon evenly place quantities of the mixture on the tray. These don’t need to be perfectly formed, they are supposed to look like rocks after all!  
  5. Bake for 15 minutes until golden brown.
  6. Leave to cool for a few minutes then move to a cooling rack to continue to cool. Enjoy!

Fancy baking alongside me, watch the video below. Had a go at making it? Let me know in the comments!

New to my blog I have other recipes on here as well go check them out.

Bake it with Jax; Double Chocolate Banana Muffins

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Double Chocolate Banana Muffins recipe

Welcome back to Bake It With Jax, for my second blog. Remember to hit subscribe if you want to be the first to see the new recipes. Next month is my grannies rock cakes! If you have got sick of the Banana bread lock down craze, but still have some bananas going ripe in the back of your fruit bowl why not try these delicious double chocolate banana muffins!

This recipe is yummy on its’s own but here are a couple of twists to make it extra yummy! You can change it for white chocolate chips, or add in 25g of walnuts, or a touch of cinnamon if you want some spice. I used Gluten Free Self Raising Flour, still just as tasty! Super quick and easy to make. Check out the video below to bake it alongside me, or just use the recipe below. Let me know in the comments if you make them!

Double Chocolate Banana Muffins
Double Chocolate Banana Muffins
Double Chocolate Banana Muffins
Double Chocolate Banana Muffins in tray

Double Chocolate Banana Muffins Recipe

Makes 10

INGREDIENTS

  • 1 Large Banana
  • 50g Margarine or Soften Butter
  • 100g Soft Brown Sugar
  • 25g Cocoa Powder
  • 2 Eggs
  • 150g Self Raising Flour
  • Pinch of Salt
  • 100g Chocolate Chips

INSTRUCTIONS

  1. Preheat oven to 180C/350F/Gas 4. Place 10 paper cases in a 12 hole muffin tin.
  2. Peel the banana and mash with a fork in a bowl.
  3. Beat the butter & sugar together until creamy. Add in the cocoa and the eggs, then combine. Stir in the mashed banana. Then add the flour and a pinch of salt. Make sure all combined then add the chocolate chips.
  4. Divide the mixture between the cases evenly filling about 3/4 full, or use an ice cream scoop like me, for a equal scoop.
  5. Bake for 25 mins or until springy to the touch.
  6. Leave to cool on a wire rack. Once cool, you can enjoy!

Bake it with Jax; Creme Egg Cookie Cups

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Bake it with Jax - Creme egg cookie cup recipe

Welcome to the first Bake it with Jax! Every 4th Sunday of the month will be a new recipe. Subscribe to my blog for notifications. As a creme egg fan my first recipe had to be creme egg cookie cups! What’s a cookie cup you may ask? Its baked in a cupcake tin instead so it doesn’t spread out like a normal cookie.

You could also make these with other eggs, if your not a creme egg fan. You could even add extra chocolate chips to the recipe if you are a chocolatey fan! Follow along with the video or read the recipe below. Let me know in the comments if you make some! The recipe made 12, decent size cookie cups, if you don’t have a cupcake tray, pop them on a baking sheet instead.

Make them a dessert by eating with ice cream whilst they are still warm! If you can’t get creme eggs you could top them with chocolate spread, Rolos, the possibilities are endless.

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Creme egg cookie cup
Image gallery image
Image gallery image

Creme Egg Cookie Cups Recipe

Makes – 12

INGREDIENTS

  • 175g softened unsalted butter
  • 150g light brown muscovado sugar
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tsp cornflour
  • 1 tsp baking powder
  • 300g plain flour
  • large pinch salt
  • 4 creme eggs
  • 12 mini creme eggs or 6 large for decoration

INSTRUCTIONS

  1. Prepare a 12 hole cupcake tin by greasing with butter or non stick cooking spray, and preheat your oven to 160C/gas mark 4/350F.
  2. Let’s begin with very soft unsalted butter (I popped mine in the microwave for 10 secs). Pop it into your bowl and then add the sugars into the bowl. And mix everything together, remember to scrape down the bowl.
  3. Add the vanilla extract and eggs to the mixture, and mix in. Add the flour, cornflour and baking powder along with the salt. I folded this in so that the flour doesn’t go everywhere and then used my electronic whisk at the end. Scrape down the bowl and beater. Add the whole creme eggs then with a wooden spoon, smash them up and incorporate into the dough.
  4. Next, use roughly 2 tbsp of the mixture to fill each muffin hole. I also used a teaspoon to create an ident/gap in the centre of the cookie cup ready for the filling.
  5. Bake for 20 minutes, until golden brown. Remove from the oven to cool, then pop either a halved creme egg or mini creme egg on top of each one to get melty. Leave in the tin to cool for a little bit.
  6. Once cool run a thin knife around the edge and pop out on to a cooling rack and enjoy!