Apricot And Sultana Rock Cakes

My mother used to make these little beauties, they're my absolute favourites! (Yep, they even beat triple choc chunk cookies!)

Ingredients
1 cup wholemeal self-raising flour
1 cup plain self-raising flour
1/4 teaspoon ground cinnamon
1/3 cup caster sugar
90g butter, chilled, chopped
1/2 cup chopped dried apricots
1/2 cup sultanas
1 egg, lightly beaten
3/4 cup reduced-fat milk

Method
1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

2. Sift flours and cinnamon in a bowl. Stir in sugar.

3. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Stir in apricots and sultanas. Make a well in the centre.

4. 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.

5. 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.

Notes
This recipe makes about 18 average sized biscuits, or about 20 smaller ones.

Any dried fruit will work in this recipe, I've used dried apple in place of the apricots before.

Enjoy!