Apricot & pistachio rock cakes

Apricot & pistachio rock cakes

Eat these within a day, or freeze them if you need to make them in advance.

By , 21 September 2015
Apricot & pistachio rock cakes
  • Ready in: 35 mins
  • Serves: 12
  • Price: 26p per serving
Nutritional Info
Each 57g serving contains
  • Fat high
    12g
    17%
  • Saturates high
    5.9g
    30%
  • Sugars high
    20g
    22%
  • Salt med
    0.36g
    6%
  • Energy 1072KJ 256KCAL
    13%
of your reference intake.
Typical energy values per 100g: 1881kJ/449kcal.
Ingredients
  • 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
Method
  • 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.