Added by emms | Wed 08 Dec 2010 @ 00:06
Light, fluffy, the ultimate in festive deliciousness!
75g unsalted butter
175g self raising flour
1 tsp mixed spice
50g Tate & Lyle Light Brown Soft Sugar
50g dried cranberries
50g ready to eat apricots, chopped into small pieces
1 tbsp Lyleís Golden Syrup
1 large free-range egg
2 tbsp milk
50g unsalted butter, softened
100g Tate & Lyle Fairtrade Icing sugar
2 tsp milk
Makes approx 24
Preparation time 15 minutes
Cooking time: 12 minutes
1. Preheat the oven to 180C/160Cfan/gas 4.Grease a baking sheet.
2. Cut the butter into small pieces and put into a bowl with the flour. Rub together with your fingertips until the mixture looks like fine breadcrumbs. You can also do this in a food processor.
3. Stir in the spice, Tate & Lyle light brown soft sugar and dried fruits and mix. Now add the Lyleís Golden Syrup , egg and stir in enough milk to make a stiff dough. Place heaped teaspoons on the baking sheet and bake for 12 minutes until golden brown. Transfer to a cooling rack. When cold dust with icing sugar.
4. To make these Rock cakes look like snowballs, sandwich together with butter cream. Beat the butter, Tate & Lyle icing sugar and milk together until smooth and then using a small palette knife spread a little on half of the rock cakes and place another on top. Dust with icing sugar when assembled
Look out for ready chopped apricots. If using whole ones it is easier to snip them with scissors into small pieces than cutting them with a knife.