These delicious rock cakes are best eaten a day or two after baking
Prep:15 mins Cook:20 mins
Nutrition per serving
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
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.
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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