Name: Apricot and honey rock cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup (160g) wholemeal; self-raising flour; 1 cup (150g) white self-raising flour; 1/4 cup (55g) caster sugar; 1/4 teaspoon ground cinnamon; 90 gram butter, chopped; 1/2 cup (80g) dried apricots, chopped finely; 2 tablespoon sultanas; 1 egg; 2 tablespoon honey; 1/3 cup (80ml) milk

Apricot and honey rock cakes

Skip to Recipe

Makes 15 Item

Prep

20M

Cook

15M

Total

35M

Ingredients

1 cup (160g) wholemeal

self-raising flour

1 cup (150g) white self-raising flour

1/4 cup (55g) caster sugar

1/4 teaspoon ground cinnamon

90 gram butter, chopped

1/2 cup (80g) dried apricots, chopped finely

2 tablespoon sultanas

1 egg

2 tablespoon honey

1/3 cup (80ml) milk

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease two oven trays.

2.Sift dry ingredients into a large bowl; rub in butter with fingertips. Stir in apricots and sultanas.

3.In a small bowl, combine egg and honey; slowly add milk, stir to combine. Add to fruit mixture; stir to combine.

4.Place 15 tablespoonfuls of the cake mixture in rough heaps onto trays.

5.Bake, uncovered, for about 15 minutes, or if you push one with your finger, it moves easily (they will become firmer once cooled). Cool on trays before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy