"Finally he slammed down three bucket-sized mugs of mahogany-brown tea in front of them and a plate of his rock cakes. Harry was hungry enough even for Hagrid's cooking, and took one at once." - Harry Potter and the Half-Blood Prince
Hagrid's Rock Cakes, minus the broken teeth
Throughout the Harry Potter books, Hagrid's cooking is something that seems best to be avoided. As described in The Sorcerer's Stone, "The rock cakes almost broke their teeth, but Harry and Ron pretended to be enjoying them." On the contrary, a classic Rock Cake has a consistency somewhat similar to a scone with a crumbly, rock-like outer and a soft, dense center. My version of Hagrid's Rock Cakes includes aromatic cinnamon, nutmeg, cloves, and orange zest and are studded with raisins and currants for a rocky appearance.
A World War II treat updated
Rock cakes were introduced in Great Britain during World War II as a result of strict rationing of food. Traditional rock cakes require fewer eggs and sugar than an ordinary cake, making them a suitable replacement for more elaborate baked goods when these luxuries were sparse. Most rock cakes contain a mix of dried fruits, generally seedless raisins (sultanas), and/or currants in order to obtain their rocky shape. I've added both, but you can feel free to mix the fruit up as you see fit; Dried apricots and blueberries make a great alternative!
What should I serve Hagrid's Rock Cakes with?
Three bucket-sized mugs of mahogany-brown tea (like Hagrid does), of course! These Rock Cakes pair perfectly with a mug of tea or coffee for breakfast or an afternoon snack. They also make a great accompaniment to a Polyjuice Potion Smoothie for breakfast.
What tools do I need to make this recipe?
- A kitchen scale -- or measuring cups (for less precise measurements)
- Measuring spoons
- A food processor
- A medium mixing bowl
- A wooden spoon -- or -- silicone spatula
- A cookie scoop
- A baker's half sheet
- Parchment paper
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note for special diets
I've included a gluten-free option for Hagrid's Rock Cakes below for those who need it. I have only tested these Rock Cakes with Bob's Red Mill Paleo Baking Flour that contains a mix of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. As there is a wide range of differences between gluten-free flour blends, I cannot speak to the results you might get from another gluten-free flour blend.
If you'd like to make gluten-free rock cakes that are also refined sugar-free, I've had good results swapping the recommended ½ cup (100 g) sugar for 4 tablespoon clover honey. However, this honey swap is not as successful for the regular (non-gluten-free) version as the honey ratio does not add enough sweetness to balance the all-purpose flour.
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Hagrid's Paleo Rock Cakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 cakes 1x
- Category: Breads, Butters, and Jams, Breakfast & Brunch
- Cuisine: British
Description
Throughout the Harry Potter books, Hagrid's cooking is something that seems best to be avoided. As described in The Sorcerer's Stone, "The rock cakes almost broke their teeth, but Harry and Ron pretended to be enjoying them." On the contrary, a classic Rock Cake has a consistency somewhat similar to a scone with a crumbly, rock-like outer and a soft, dense center. My version of Hagrid's Rock Cakes include aromatic cinnamon, nutmeg, cloves, and orange zest and are studded with raisins and currants for a rocky appearance.
Ingredients
- 240 g (about 2 cups) all-purpose flour (may swap for 2 cups Bob's Red Mill Paleo Baking Flour if gluten-free)
- 100 g (about ½ cup) granulated sugar (*see notes below for notes on using honey)
- 1 tbsp baking powder
- Zest of 1 orange (about 1 tbsp)
- ½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves
- 4 oz (1 stick) cold unsalted butter, sliced into chunks
- 2 large eggs
- 1 tsp vanilla
- 54 g (about ⅓ cup) seedless raisins
- 54 g (about ⅓ cup) dried currants
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and reserve to the side.
- Combine flour, baking powder, sugar, orange zest, nutmeg, cinnamon, and cloves in a food processor.
- Add cold butter to dry mixture and pulse for 30 seconds to break the butter up into smaller chunks.
- Add eggs and vanilla and pulse until just combined. The mixture should look somewhat gravelly.
- Carefully remove the blade from the food processor and add dried fruit to the dough. Mix by hand with a wooden spoon. You can also turn the dough out into a mixing bowl to mix if your prefer.
- Spoon out dough mixture in uneven mounds, about 2 tablespoon per mound. Remember that they are supposed to look like knobbly rocks so there's no need to roll the dough into perfect balls.
- Bake for 20 minutes or until tops are golden. Allow to cool for 10 minutes before handling.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
12/15/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
For gluten-free diets: I've included a gluten-free option for Hagrid's Rock Cakes below for those who need it. I have only tested these Rock Cakes with Bob's Red Mill Paleo Baking Flour that contains a mix of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. As there is a wide range of differences between gluten-free flour blends, I cannot speak to the results you might get from another gluten-free flour blend.
A note on honey: If you'd like to make gluten-free rock cakes that are also refined sugar-free, I've had good results swapping the recommended ½ cup (100 g) sugar for 4 tablespoon clover honey. However, this honey swap is not as successful for the regular (non-gluten-free) version as the honey ratio does not add enough sweetness to balance the all-purpose flour.
Nutrition
- Serving Size: 1 rock cake
- Calories: 90
- Sugar: 6 g
- Sodium: 12 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 13 g
- Protein: 2 g
- Cholesterol: 22 mg
Mark says
I just made these - absolutely perfect! Certainly not rock-like / had just the right sweetness and spices for my liking.
Natalie says
These cookies are such a fun and they sound so flavorful and tasty. I love orange flavored cookies. You've added my favorite currants also. Soo yummy! Can't wait to make this.
Catherine says
What a fun treat to make for the holidays and I know the little one would love it as well! Such a fun post to read.
Melissa says
Oh I love how you included the history of these little cookies, it always makes it more special to know the "why" behind something. I will have to add these to my baking list so I can see for myself how tasty they are 🙂
Lauren Vavala says
How fun to make treats to go along with a story! I have no idea who Hagrid or his.her rock cakes, but they do sound delicious! I'll have to show these to my son - I think he'll love them and this whole idea!
April says
Absolutely loving these! And the kids... they will be amazed! They are always "hungry enough - even for Hagrid's cooking" so this recipe is perfect! Thank you.
Marisa Franca says
The rock cakes look delicious! And this is such a special treat for all of the Harry Potter lovers. Our older grandsons really got into the books and movies. I'll have to make them some.
Karyl Henry says
These look so good! My mom makes scones all the time, but usually makes the full-sized ones. I'll have to share this recipe with her so she can make it
Noel Lizotte says
I'm sure kids would love testing the concept of whether or not their teeth will break off while eating these!
I'm pretty sure my kids would tease me mercilessly, acting as if they lost every last tooth!
regardless how soft they were.
Gloria says
I know a few Harry Potter fans that would LOVE these. The look easy enough for the kids to get involved with too.
Dan Zehr says
Great snack for my son. He is a fan of Harry Potter. You make it so easy. I want to try to cook it. Sounds tasty.
Mahy Elamin says
My kids are delighted with Harry Potter. I'm sure they will exactly like your recipe. It's so easy and tasty.
Claudia Lamascolo says
these are a very nice twist on what ever they would eat in that movie. Sounds like you must be a huge fan of this .
Veena Azmanov says
This looks like so much fun. We have watched all the Harry Potter movies because my kids are huge fans. They will love these. Looks so simple and easy too
Mary Bostow says
I love the history behind these cookies, it's so interesting.
Claire | The Simple, Sweet Life says
I love that you created a Harry Potter inspired cookie recipe! Extra love that fact that it won't result in broken teeth. 😉 Can't wait to give these a try!