Snowball Rock Cakes
Recipes >> Not Categorized >> Snowball Rock Cakes
Delicious, light and fluffy, these festive rock cakes are as mouthwatering as they are pretty.
Ingredients
- 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
Method
Makes approx 24
Preparation time 15 minutes
Cooking time: 12 minutes
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 these 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.
Recipe is courtesy of: Lorna Rhodes
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