Apricot & pistachio rock cakes
- 225g self-raising flour, sifted
- 1 level tsp mixed spice
- 125g butter, chilled
- 125g demerara sugar, plus 1 level tbsp for sprinkling
- 75g dried apricots, cut into sultana sized pieces
- 75g sultanas
- 50g pistachio nuts, roughly chopped
- 1 large egg
- 2-3 tbsp milk
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Sift the flour and spice into a large bowl. Cut the butter into small pieces and rub into the flour until it looks like breadcrumbs.
Add 125g demerara sugar, the dried fruit and pistachios. Break the egg into a small bowl, add 2 tbsp milk and beat with a fork until evenly mixed. Add to the flour and mix to make a stiff dough, adding a bit more milk if necessary.
Put 12 rough piles of the mixture on the baking tray and sprinkle with demerara sugar. Bake for 12-15 minutes. Cool for 5 minutes, then move to a wire rack to finish cooling.