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Cranberry, Apricot and Currant Rockcakes

A community recipe by

Not tested or verified by

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Slightly different version of a childhood classic


Serves: 12

  • 500 millilitres self-raising flour
  • ¼ teaspoon cinnamon
  • 85 grams cubed butter
  • 75 millilitres superfine sugar
  • 125 millilitres currants
  • 125 millilitres dried cranberries
  • 125 millilitres chopped dried apricots
  • 1 beaten egg
  • 125 millilitres milk
  • 1 tablespoon raw sugar (or Demerara sugar)


Cranberry, Apricot and Currant Rockcakes is a community recipe submitted by Jocelyn and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200 degrees celcius.
  • Line baking trays with baking paper.
  • Sift the flour and cinnamon and rub in the butter. The mixture should resemble breadcrumbs.
  • Stir in the superfine sugar, currants, dried cranberries and chopped dried apricots.
  • Mix the egg and milk together and pour into the dry ingredients.
  • Stir with a wooden spoon until the mixture comes together. Add a little more milk if it looks too dry.
  • Drop spoonfuls of the mixture onto the lined trays and sprinkle with the raw sugar.
  • Bake for 15 minutes or until golden.
  • Additional Information

    I use my kitchen scissors to snip the dried apricots, but you could always just as easily buy a packet of the diced dried apricots. Whatever's easier!

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