Snowball Rock Cakes
Snowball Rock Cakes

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. 

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

  1. Preheat the oven to 180C/160Cfan/gas 4.
  2. Grease two baking sheets.
  3. 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.
  4. 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.
  5. 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.
  6. 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.