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Available for over a year

Easter Egg Rock Cakes Makes 8 - 12 Ingredients: • 250g self raising flour • 90g castor sugar • 90g salted butter • 130g chocolate, broken into pieces • 1 large egg, at room temperature. Preheat the oven to 200C/fan 180C/gas mark 6 and line two baking trays with non stick baking parchment. Stir together the flour and sugar, then rub the butter into the dry mixture using your fingertips. Stir through the chocolate, then the egg - all using a blunt knife. Use your hands to squash together the mixture until it holds well. Don't add any other liquid; it will come together! Squash together a handful of the mixture to form a ball about the size of a large golf ball. Place onto the prepared trays, spacing them a rock cake apart and bake for about 15 minutes until lightly golden. Cool on a wire rack and keep in a tin for up to 3 days. These freeze well for up to a month too. NB: You can use brown instead of white sugar and substitute dried fruits for the chocolate. You could also add the zest of an orange or lemon too.