Cranberry Christmas Rockies

These don't look too bad, especially if you can get unsweetened dried cranberries and didn't do the icing sugar to serve bit. If you make 16 lumps from this amount of batter, they reckon 80 cals per lump. December 2005 Good Food, again. Also says best a day or two after baking.

  • 50 gms unsalted butter
  • 100 gms self raising flour
  • 1 tsp ground mixed spice
  • 50 gms light muscovado sugar
  • 85 gm pack dried cranberries
  • 1 small apple, halved, cored and finely diced (doesn't say peeled …)
  • 1 egg, beaten
  • 1 tbsp milk
  • icing sugar, to serve

Heat oven to Gas 4 and lightly oil a non-stick baking sheet.

Rub butter and flour into fine breadcrumbs with fingers or pulse in a processor.

Stir in everything else until you have a soft dough. (It doesn't say so, but don't do this in a processor or you'll lose all the textures.)

Drop 16 heaped tsps dough onto the baking sheet, well spaced out.

Bake 18 – 20 minutes until golden.

Cool on a wire rack and dust with plenty of sugar.

When I first saw the recipe title I thought it would be like a Rocky Road thing with chocolate and marshmallows, but it's more of a traditional rock cake. You could use low-fat dried fake egg, and Splenda, and it would make a great breakfast muffin thing – especially as they reckon you could make 8 bigger ones instead. I gather that in the States you can get brown Splenda, that would be a Good Thing.

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2 Responses to “Cranberry Christmas Rockies”

  1. Crystal Says:

    Looks like I'll be looking for a measurement converter…I definitely want to try this. When you say rock cake, do you mean like biscuits or a scone-like texture? And they have dried eggs??? I know about Egg Beaters, which are liquid, but dried fake eggs? Hmm. Sounds suspect…Sigh, being a stupid American can be such a trial. Lots of dumb questions! 😉

  2. Sofa Says:

    Kind of a cross between thick chunky soft cookies and scones. Some people's are as hard as rocks! and they have a craggy texture to them as well. The outside usually goes a bit crispy crunchy.
    I follow a US eating plan which has liquid low-fat egg in some of the recipes, but I can't get it over here. Then my local health food store pointed me at a dried soya product, which has no fat or gluten, and can be used as an egg substitute in baking. You just add the powder in with the flour, and an extra measured amount of water with the liquid. It works quite well for muffins, I haven't tried it in anything fast-cooking like a pancake, and you certainly wouldn't want to use it for omelettes or sauces.


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