Apple and muesli rock cakes

Recipe by: Lynn Lewis and Joachim Wahnschaffe

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Prep: 20 mins Cook: 15 mins
Serves: 24

A little diced apple makes these rock cakes moist and fruity. This is a very good recipe for younger members of the family to make. Not only will they easily master the basic cooking skills, they'll enjoy eating the results of their labours.

Recipe provided by:

Readers Digest | Baking With Love

Ingredients

225 g (1 3/4 cups) self-raising flour

100 g (1/3 cup) butter, cut into small pieces

45 g (1/4 cup) brown sugar, plus extra for sprinkling

1 teaspoon ground cinnamon

2 dessert apples, peeled and diced

75 g (3/4 cup) sugar-free muesli

1 egg, lightly beaten

4–5 tablespoons low-fat milk

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Preparation method

1. Use 2 large baking trays and grease lightly. Preheat oven to 190°C. Place the flour in a bowl, add butter and rub in with fingertips until the mixture resembles fine breadcrumbs.

2. Stir in the sugar, cinnamon, diced apples and muesli. Stir in the egg and enough milk to roughly bind the mixture.

3. Drop 24 spoonfuls of mixture onto the baking trays, leaving space between each cake to allow for spreading. Sprinkle tops with extra sugar. Bake for 15 minutes or until golden and firm to the touch.

4. Transfer to a wire rack to cool. Serve warm or cold. The cakes can be kept in an airtight container for up to 2 days.

Try this, too…

*Replace the muesli with a mixture of 3 tbsp original rolled (porridge) oats, 2 tbsp sunflower or sesame seeds and 55 g (1/3 cup/2 oz) finely chopped almonds, hazelnuts (filberts) or nuts of your choice.
*To make Tropical Fruit Rock Cakes, replace the apples, muesli and cinnamon with 55 g (2/3 cup/2 oz) desiccated (shredded) coconut and 170 g (2 1/3 cups/6 oz) ready-to-eat dried fruits such as mango, pineapple and papaya, chopped.