Cranberry Christmas rockies

These delicious rock cakes are best eaten a day or two after baking

  • Prep:15 mins
    Cook:20 mins
  • Serves 16
  • Easy

Nutrition per serving

  • kcal 80
  • fat 3g
  • saturates 2g
  • carbs 12g
  • sugars 3g
  • fibre 1g
  • protein 1g
  • salt 0.1g


  • 50g unsalted butter
  • 100g self-raising flour
  • 1 tsp ground mixed spice
  • 50g light muscovado sugar
  • 85g pack dried cranberries
  • 1 small apple, halved, cored and finely diced
  • 1 egg, beaten
  • 1 tbsp milk
  • icing sugar, to serve


  1. Heat oven to 180C/fan 160C/gas 4 and lightly oil a non-stick baking sheet. Rub together the butter and flour with your fingertips to fine breadcrumbs (or pulse in a food processor). Stir in the rest of the ingredients until you have a soft dough.

  2. Drop 8 tbsp or 16 heaped tsp of the dough on to the baking sheet, spacing out well. Bake for 18-20 mins until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar. Pack into an airtight container or gift jars.

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