This recipe for fat rascals is very similar to a standard recipe for rich rock cakes, although these usually include an egg in the mixture. An easy way to achieve a rocky shape is to use two forks to place each rock on the baking tray. Rock cakes are also at their best when freshly baked. One English writer says they should still have the smell of the oven about them when they are eaten.
- Preheat the oven to 210C or 200C (fanbake).
- Put the flour, baking powder and butter cubes into a processor and process until the butter is very finely chopped.
- Add the sugars and pulse to mix. Tip this mixture into a large bowl and mix in the dried fruit and peel.
- Pour in the milk and use a blunt knife to mix to a moist dough. Tip this out on to a lightly floured board and very lightly pat or roll out thickly to about 15mm.
- Use a cookie cutter to cut rounds about 6cm in dia-meter. Place these on a baking tray lined with baking paper or a baking cloth.
- Arrange 2 cherry halves for eyes and 3 pieces of almond for teeth. Bake for 15-20 minutes until golden brown and springy when pressed.
- Remove from the oven and cool on a rack. To make the optional glaze, put the caster sugar and milk into a small pot and stir over a low heat until it forms a thick syrup.
- Brush this over the rascals while they are still hot.