Re-live old cake-making days with these tasty rock cakes from our Food Guru Kim Morphew. Go on, we’re talking low sugar baking – most of the sweet taste comes from tons of dried fruit.
Makes 12
100g self-raising flour
100g wholemeal self-raising flour
2 tsp baking powder
100g butter, softened
50g unrefined light muscovado sugar
100g mixed dried fruits, such as apricots or sultanas, cut into small pieces
1 large egg, beaten
2 tbsp skimmed milk
Method
1 Preheat oven to 200˚C/180˚C fan/gas mark 6. Line two trays with parchment.
2 Put the flours, baking powder and butter into a large bowl and, using your fingers, rub till it looks like fine crumbs. Stir in remaining ingredients and mix till a stiff mixture. If dry, add more milk.
3 Using 2 teaspoons, shape the mixture into 12 mounds on the baking trays, spaced at least 5cm apart. Bake for 15 mins until lightly golden. Leave the rock cakes to cool. Best on the day of making, or lightly warmed in the oven.