Vanilla & lemon iced rock cakes

Makes 8

1 tbsp vanilla bean paste

200g self-raising flour, plus extra for dusting

1 tsp baking powder

100g chilled unsalted butter, chopped

85g caster sugar

1 egg

zest and juice of 1 lemon

2 tbsp water

50g icing sugar

baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and dust a large baking tray with flour. In a large bowl, mix together the 200g of flour and the baking powder. Add the butter, and stir, then rub the butter into the flour using the fingertips until fully integrated. Mix in the sugar, egg, lemon zest and juice, and the vanilla bean paste, using a wooden spoon. Drop spoonfuls of the mixture, well spaced out, onto the prepared tray. There should be 8 cakes.

Bake for 10-15 mins until golden, then allow to cool on the tray. Once cool, place the cakes on a wire rack, with a sheet of baking paper underneath. In a bowl, combine the water and icing sugar, then drizzle onto the rock cakes and allow to set before serving.