Apricot and Sultana Rock Cakes

I think my kids are just about out-muffin’d at the moment.  They have chosen to take one in their lunch boxes just about every day since school started, but today they have a couple of different options to choose from.  Yesterday afternoon I spent some time in the kitchen making these Apricot and Sultana Rock Cakes, an old favourite.  There’s no way The Vegemite Kid is going to touch one of these with all of that visible fruit, so I had to do a couple with choc-chips just for him. And they’re nice and soft, so Miss 5’s first loose tooth (Yaaaay!  The Tooth Fairy is Coming!) won’t fall out when she takes a bite.   You don’t have to stick to apricots and sultanas either, I don’t mind cranberries and apple.  I also made a Banana and Apple Oat Slice which I will be sharing very soon over at The Little Lunch Box.

Apricot and Sultana Rock Cakes

Makes 18

Ingredients:

1 Cup Wholemeal Self-Raising Flour

1 Cup Plain Self-Raising Flour

1/4 tsp. Cinnamon

1/3 Cup Sugar

90g Butter

1/2 Cup Dried Apricots, diced

1/2 Cup Sultanas

1 Egg

3/4 Cup Milk

Method:

Preheat oven to 200°C/180°C fan-forced.

Sift flours and cinnamon in a bowl. Stir in sugar.

Line 2 baking trays with baking paper.

Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs.

Stir in apricots and sultanas.

Make a well in centre.

Combine egg and milk in a jug.

Add egg mixture to flour. Using a flat-bladed knife, mix to form a soft dough, adding more milk if required.

Spoon rounded tablespoons of mixture, 5cm apart, onto prepared trays.

Bake for 15 to 20 minutes or until golden. Stand for 5 minutes.

Transfer to a wire rack to cool completely. Store in snap-lock bags.

Source:  http://www.taste.com.au/recipes/21692/apricot+and+sultana+rock+cakes