• 24servings
  • 35minutes
  • 90calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 225 g (8 oz) self-raising flour

  2. 100 g (3 1/2 oz) unsalted butter, cut into small pieces

  3. 55 g (2 oz) light muscovado sugar, plus a little extra to sprinkle

  4. 1 tsp ground cinnamon

  5. 2 dessert apples, peeled and diced

  6. 75 g (2 1/2 oz) sugar-free muesli

  7. 1 egg, beaten

  8. 4-5 tbsp semi-skimmed milk, as needed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190ºC (375ºF, gas mark 5). Put the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

  2. Stir in the sugar, cinnamon, diced apples and muesli. Add the egg and stir it in with enough milk to bind the mixture together roughly.

  3. Drop dessertspoonfuls of the mixture onto 2 greased baking sheets, leaving space around each cake, and sprinkle with a little extra sugar. Bake for 15 minutes or until golden and firm to the touch.

  4. Transfer to a wire rack to cool, and serve warm or cold. The rock cakes can be kept in an airtight tin for up to 2 days.


Send feedback