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

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

Icing Sugar

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.