I have happy memories of making rock cakes as a child with my Nanna. They are a good simple recipe to prepare with children who are learning to cook, and older children would probably be able to whip these up on their own.
This version is a little different to the traditional rock cakes my Nanna used to make, they have dried apricots to add sweetness instead of currants. Which is good if you have fussy little (or big!) eaters who don’t like the look or taste of sultanas or currants in baking. You can leave the lemon rind out if you also have fussy rind eaters. The Thermomix does a pretty good job of chopping the rind very finely though, so they might not even notice 😉
These are a good lunchbox snacks and freeze well, but are extra delicious eaten warm.
- 250g wholemeal plain flour
- 1 tsp mixed spice
- 1 tsp baking powder
- 75g butter
- 75g sugar
- 125g dried apricots
- Rind of half a lemon
- 1 egg
- 80g milk
- Preheat oven to 200 degrees.
- Line a baking tray with baking paper.
- Put lemon rind into the mixing bowl and grate 10 seconds, speed 8. Remove from bowl and set aside.
- Add apricots to the bowl and chop 5 seconds, speed 6. Set aside.
- Place butter, flour, mixed spice and baking powder to bowl and combine for 5 seconds, speed 6.
- Add sugar. lemon rind and apricots to the mixture and combine for a further 15 seconds, reverse, speed 2.
- Add the egg and milk and mix 20 seconds, reverse speed 2.
- Roughly dollop spoonfuls of mixture onto prepared tray, don't worry if they are not perfect. Rustic is good!
- Bake at 200 degrees for 12-15 minutes, until golden on top.
- Cool on an airing rack, before serving