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Cranberry, Apricot and Currant Rockcakes

A community recipe by Jocelyn

Not tested or verified by Nigella.com

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Introduction

Slightly different version of a childhood classic.

Ingredients

Serves: 12

2 cups self-rising flour
¼ teaspoon cinnamon
3 ounces cubed butter
⅓ cup superfine sugar
½ cup Zante currants
½ cup dried cranberries
½ cup chopped dried apricots
1 beaten egg
½ cup milk
1 tablespoon raw sugar (or Demerara sugar)

Method

Cranberry, Apricot and Currant Rockcakes is a community recipe submitted by Jocelyn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200 degrees celcius.

Line baking trays with baking paper.

Sift the flour and cinnamon and rub in the butter. The mixture should resemble breadcrumbs.

Stir in the superfine sugar, Zante currants, dried cranberries and chopped dried apricots.

Mix the egg and milk together and pour into the dry ingredients.

Stir with a wooden spoon until the mixture comes together. Add a little more milk if it looks too dry.

Drop spoonfuls of the mixture onto the lined trays and sprinkle with the raw sugar.

Bake for 15 minutes or until golden.

Additional Information

I use my kitchen scissors to snip the dried apricots, but you could always just as easily buy a packet of the diced dried apricots. Whatever's easier!