Fig & Oat Rock Cakes
These chewy, spiced rock cakes are perfect with a cup of tea. The figs add a lovely sweetness, and the oats give them a hearty texture — a little bit of a workout to mix, but well worth the effort!
Ingredients
200g unsalted butter, softened to room temperature
100g brown sugar
100g caster sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla paste
250g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200g rolled oats
130g dried figs, diced
Method
Preheat your oven to 180°C (fan-forced if possible) and line two baking trays with baking paper.
In a large mixing bowl, cream together the butter, brown sugar, caster sugar, and salt until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla paste.
In a separate bowl, whisk together the plain flour, baking powder, cinnamon, and nutmeg.
Gradually mix the dry ingredients into the butter mixture. Once combined, stir in the rolled oats and diced figs. This part can take a bit of muscle — the dough is quite firm — but persevere until everything is evenly incorporated.
Using an ice cream scoop or a spoon, portion out balls of dough and place them on the prepared trays. The dough doesn't spread much during baking, so you don’t need to leave too much space between each one.
Bake for 16–18 minutes, or until the edges are lightly golden.
Transfer the rock cakes to a wire rack to cool completely.
