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Berry rock cakes
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225g self-raising flour
½ tsp mixed spice
1 tsp baking powder
75g golden caster sugar
125g unsalted butter, diced, at room temperature
150g Waitrose Cherries, stoned and roughly chopped
1 medium Waitrose British Blacktail Free Range Egg, beaten
1 tbsp milk
1 tsp vanilla extract
1. Preheat the oven to 200°C, gas mark 6. Line 2 baking trays with baking parchment.
2. Mix the flour, spice, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Stir in the fruit, then mix in the egg, milk and vanilla. Mix with a large spoon until a rough dough is formed.
3. Divide into 12 balls and place on the trays with enough space between them to allow for a little spreading during cooking. Bake for 14-18 minutes until golden.
Typical values per serving:
This recipe was first published in June 2017.