Snowball Rock Cakes
Over a year ago
5,024 views
Ingredients
- 75g unsalted flour
- 175g self raising flour
- 1 tsp mixed spice
- 50g Tate & Lyle Light Brown Soft Sugar
- 50g dried cranberries
- 50g ready-to-eat dried apricots, chopped fine
- 1 tbsp Lyle's Golden Syrup
- 1 free range egg
- 2 tbsp milk
- 50g unsalted butter
- 100g Tate & Lyle Fairtrade Icing Sugar
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Yummy rockcakes with a buttercream centre and a Christmassy twist
Method
-
1
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 Lyle’s 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 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
Comments (0)