1 Cup Plain Self-Raising Flour
1/4 tsp. Cinnamon
1/3 Cup Sugar
1/2 Cup Dried Apricots, diced
1/2 Cup Sultanas
3/4 Cup Milk
Preheat oven to 200Â°C/180Â°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.
This information is per serve.