Snowball Rock Cakes
Dusted with icing sugar to give a snowy finish, these rock cakes are sandwiched together with a soft, creamy filling. A delicious delicacy to nibble, on those cosy nights in.
CATEGORIES:
- Cakes & Cupcakes
- winter
- christmas
- afternoon tea
- snacks
YIELDS
24
PREPARATION
15 MINS
COOKING
12 MINS
INGREDIENTS
- 75g unsalted butter
- 175g self-raising flour
- 1 tsp. mixed spice
- 50g Tate & Lyle Light Soft Brown Sugar
- 50g dried cranberries
- 50g ready–to-eat apricots, Chopped into small pieces
- 1 tbsp. Lyle’s Golden Syrup
- 1 large egg
- 2 tbsp. milk
for the buttercream
- 50g unsalted butter, softened
- 100g Tate & Lyle Icing Sugar, plus extra for dusting
- 2 tsp. milk
HOW TO MAKE THIS RECIPE
- Preheat the oven to 180C/160Cfan/gas 4.
- Grease two baking sheets.
- 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.
- Stir in the spice, Tate & Lyle Light Soft Brown 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.
- Beat the butter, Tate & Lyle Icing Sugar and milk together until smooth. 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.
Tip:
Look out for ready Chopped apricots. If using whole ones, it is easier to snip them with scissors into small pieces, than Cutting them with a knife.
