In The Kitchen

Apricot & Walnut Rockcakes

Makes 8 large rockcakes.
Spicy and wholesome these rockcakes are irresistible warm from the oven, but also keep well in an air-tight container for a few days. 

Ingredients:

13/4 oz butter, softened

41/2 oz castor sugar

1 egg, lightly beaten

13/4 oz plain flour

1/2 tsp baking powder

10z porridge oats

1 tsp mixed spice

4 oz dried apricots, chopped (I find it easier to use a small pair of scissors)

2 oz walnuts, chopped

Granulated sugar for sprinkling

Preheat oven to 180°C (150°C fan oven) and line a large baking tray.

Cream together the butter and sugar and then gradually add the beaten egg.  Sieve flour, baking powder and spice into the butter mixture and mix well.  Stir in oats, apricots, and walnuts until evenly distributed.  Spoon in mounds onto the baking tray and cook for 10-15 minutes until golden.  Allow to cool on a wire rack before eating warm with a steaming hot cup of tea!