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Snowball Rock Cakes

Recipes >> Not Categorized >> Snowball Rock Cakes



(Public for All)

Delicious, light and fluffy, these festive rock cakes are as mouthwatering as they are pretty.


  • 75g unsalted butter
  • 175g self raising flour
  • 1 tsp mixed spice
  • 50g Tate & Lyle Light Brown Soft Sugar
  • 50g dried cranberries
  • 50g ready to eat apricots, chopped into small pieces
  • 1 tbsp Lyle’s Golden Syrup
  • 1 large free-range egg
  • 2 tbsp milk
  • 50g unsalted butter, softened
  • 100g Tate & Lyle Fairtrade Icing sugar
  • 2 tsp milk


<p>Makes approx 24 Preparation time 15 minutes Cooking time: 12 minutes</p> <ol> <li>Preheat the oven to 180C/160Cfan/gas 4.Grease a baking sheet.</li> <li>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.</li> <li>Stir in the spice, Tate &amp; 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.</li> <li>To make these Rock cakes look like snowballs, sandwich together with butter cream. Beat the butter, Tate &amp; 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.</li> </ol>

Recipe is courtesy of: Lorna Rhodes






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