Makes 18

Ingredients:

1 Cup Wholemeal Self-Raising Flour

1 Cup Plain Self-Raising Flour

1/4 tsp. Cinnamon

1/3 Cup Sugar

90g Butter

1/2 Cup Dried Apricots, diced

1/2 Cup Sultanas

1 Egg

3/4 Cup Milk

Method:

Preheat oven to 200°C/180°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.

Source:  http://www.taste.com.au/recipes/21692/apricot+and+sultana+rock+cakes