Prep
15 minBake
12 minsServes
24Difficulty
Easy About
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.
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.
Ingredients – 9 items
1
For the Snowball Rock Cakes
Unsalted butter
Self raising flour
Mixed spice
Tate & Lyle Fairtrade Light Soft Brown Cane Sugar
Dried cranberries
Apricots
Lyle’s Golden Syrup
Large eggs
Milk
For the Buttercream
Unsalted butter, softened
Fairtrade Tate & Lyle Icing Sugar
Milk
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