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.