Monday, 13 February 2017


Rock buns were firm favourites of my Mum for special occasions, particularly on my birthday. The Rock buns were served with a chilled glass bottle of Coca Cola, Muscatella or Fanta. 
The ones Mum made were firmer than this recipe, however that can be achieved by eliminating the Baking Soda and baking it a little longer. Mum also made ones with Coconut flour which I'll update my blog with the recipe soon.
Enjoy this childhood snack which is also an old English classic snack.
This recipe will give you a crunchy exterior and a fluffy texture within. Use a fork to pick the surfaces up, which accentuates the rock like look of this snack when baked.
450g of self raising flour.
200g of Green Raisins 
150g of caster sugar
125g of peeled and crushed Pistachios 
1 teaspoon of baking soda
250g of butter 
2 beaten eggs
2 tablespoonful of milk (if needed)
A pinch of ground Mace or Nutmeg
2 tablespoonful of Vanilla extract. 
Salt to taste


Place your butter in the fridge or freezer to it harden up.
Sift the flour, Mace / Nutmeg and baking soda into a bowl. 
Add the Sugar and grate the butter into the mixture.
Using both hands,  rub the mixture between your Palm till you have a bread crumb consistency.
Add the crushed Pistachios and raisins and mix till well combined.
Add the beaten egg and Vanilla extract and mix everything together into lumpy dough. (If the mixture is too dry add a little milk for a wet dough).
Preheat your oven to 180*c
Scoop a tablespoonful of the mixture onto a baking sheet (making sure you space them as they spread when baked). 
Bake for 18-20 minutes or until golden brown. 


Let the Rock buns cool down for a minute and transfer to a wire rack.
You can store it in an airtight container if any is left .


Enjoy this with my Alasa Mocktail drink which is available on my YouTube page. 
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All photos and recipes are by the owner of this blog.