Apricot rock cakes

Makes approx 16


60g (1/2 cup) chopped dried apricots

125ml (1/2 cup) boiling water

230g (1 1/2 cups) self-raising flour*

4 tablespoons margarine

1 tablespoon soft brown sugar

1 teaspoon ground cinnamon

90g (3/4 cup) rolled oats*

1 egg, lightly beaten

60ml low-fat milk

2 teaspoons white sugar

Cooking instructions

  1. Preheat oven to 180°C and place a sheet of baking paper on two flat biscuit trays.
  2. Soak apricots in boiling water while you prepare the rest of the ingredients.
  3. Place flour in mixing bowl and rub in margarine.
  4. Add brown sugar, cinnamon and oats and mix evenly.
  5. Add egg, apricots (including any liquid remaining from soaking) and milk.
  6. Mix well and using a soupspoon, place spoonful per rock cake on tray.
  7. Slightly flatten and tidy edges with back of fork and sprinkle each with a little sugar.
  8. Bake for 15 minutes or until lightly browned.


COOK TIP: Try replacing the apricots with 1 large apple, cored, peeled and diced and add two extra tablespoons of milk to the recipe. Wholemeal flour can used instead of white flour to increase fibre.


Nutrition Information per serve (42g)

Energy - 550kj

Protein - 3.0g

Total fat - 5.1g

Saturated Fat - 2.0g

Carbohydrate - 17.4g

Sodium - 165mg 


*may contain gluten

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