Recipes
Apricot & pistachio rock cakes
Eat these within a day, or freeze them if you need to make them in advance
Eat these within a day, or freeze them if you need to make them in advance
(2 votes)
Cook: 35 Mins
Serves: 12
Price: 26p per serving
Nutritional Information
Each 57g serving contains
Energy
1071kj
256kcal
1071kj
256kcal
13%
Fat
12.0g
12.0g
Med
17%
17%
Saturates
5.9g
5.9g
Med
30%
30%
Sugars
20.0g
20.0g
High
22%
22%
Salt
0.36g
0.36g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1879kj/449kcal
Typical energy values per 100g:
1879kj/449kcal
Ingredients
225g self-raising flour, sifted
1 level tsp mixed spice
125g butter, chilled
125g demerara sugar, plus 1 level tbsp for sprinkling
75g dried apricots, cut into sultana sized pieces
75g sultanas
50g pistachio nuts, roughly chopped
1 large egg
2-3 tbsp milk
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Sift the flour and spice into a large bowl. Cut the butter into small pieces and rub into the flour until it looks like breadcrumbs.
3
Add 125g demerara sugar, the dried fruit and pistachios. Break the egg into a small bowl, add 2 tbsp milk and beat with a fork until evenly mixed. Add to the flour and mix to make a stiff dough, adding a bit more milk if necessary.
4
Put 12 rough piles of the mixture on the baking tray and sprinkle with demerara sugar. Bake for 12-15 minutes. Cool for 5 minutes, then move to a wire rack to finish cooling.