These Rock Cakes are much better than Hagrid's which are similar in texture to actual rocks. Harry Potter would definitely approve of these raisin-filled drop biscuits.
1stick(4 ounces / 113 grams) cold unsalted butter,cut into chunks
1large egg
⅓cupmilk
1cup(150 grams) raisins
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. With your fingertips, rub the butter into the dry ingredients until the mixture is crumbly has the consistency of wet sand.
Beat together the egg and the milk, then pour it into the flour-butter mixture. Stir it together using a spatula to form a stiff dough (you can use your hands too). Fold in the raisins.
Drop dough by rounded spoonfuls 2 inches apart on the prepared baking sheet, dividing the dough evenly into 12 mounds.
Bake for 25 to 30 minutes or until the bottoms are golden, rotating the pan partway through baking. Cool before serving.
Notes
For rock-hard rock cakes like Hagrid’s, just bake them for too long and eat them a week later at your own risk!
These are best the day they are made (crusty edges, soft interior), but still very good for several days afterward.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.