Rock cakes are best made on the day of serving, however, they will keep in an airtight container for up to three days. For a change, replace sultanas with dried mixed fruit.
1kg box Laucke Country Women's Scone Specialty Mix
½ cup caster sugar
2 cups sultanas
300ml carton pure cream
½ cup apricot jam
Place the contents of one sachet of scone mix into a large bowl, reserving remaining for another use. Stir in sugar and sultanas.
Make a well in the centre. Add cream and 2 tablespoons water. Using a flat-bladed knife, stir in a cutting motion until dough just comes together. Mixture should be sticky.
Spoon ¼ cups mixture, about 3cm apart, onto two large oven trays lined with baking paper. Flatten slightly with fingertips.
Using the back of a lightly floured teaspoon, make a 1cm deep indent in the centre of each one. Spoon 1 teaspoon jam into each indent.
Cook in a moderate oven (180C), swapping trays halfway, for about 20 minutes, or until golden brown. Remove. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
Serve rock cakes warm or at room temperature.