Name: Apricot and sultana rock cakes
Yield: 1
Ingredients: 150.00 gm wholemeal self-raising flour; 150.00 gm plain self-raising flour; 0.63 gm ground cinnamon; 70.95 gm caster sugar; 90g butter, chilled, chopped; 125.00 ml chopped dried apricots; 85.00 gm sultanas; 1 egg, lightly beaten; 193.13 gm reduced-fat milk

Apricot and sultana rock cakes

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Try these budget-friendly rock cakes with sultanas and apricots for a delicious, nostalgic treat.

Ingredients:

150.00 gm wholemeal self-raising flour
150.00 gm plain self-raising flour
0.63 gm ground cinnamon
70.95 gm caster sugar
90g butter, chilled, chopped
125.00 ml chopped dried apricots
85.00 gm sultanas
1 egg, lightly beaten
193.13 gm reduced-fat milk

Instructions:

Preheat your oven to a toasty 200°C/180°C fan-forced. Combine flours and cinnamon in a bowl, then mix in the sugar. Get your baking trays ready by lining them with baking paper.
Rub the butter into the flour mixture until it resembles breadcrumbs. Mix in apricots and sultanas. Create a well in the center. Combine egg and milk in a jug, then add it to the flour mixture. Use a flat-bladed knife to mix and form a soft dough, adding extra milk if needed.
Drop rounded tablespoons of batter onto lined trays, spaced 5cm apart. Bake until golden, about 15-20 minutes. Let sit for 5 minutes, then transfer to a wire rack to cool. Store in airtight bags and enjoy!

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