This week, with summer under way and Roy spending lots of time out and about with his friends, like Toby in the picture above, he wanted to make a delicious treat which he could take with him to enjoy for afternoon tea picnics. He was rather tempted to make rock cakes again, but he wanted a new recipe he could share with you. Then he found a recipe for Raspberry Buns in an old Woman's Realm Cakes, Biscuits And Scones cookbook which had similar ingredients to rock cakes but instead of fruit, is rolled around jam. Roy thought this sounded great. So this week Roy Creates Raspberry Buns.
You
will need:
- 250 grams of self raising flour
- A pinch of salt
- 90 grams of butter
- 90 grams of castor sugar (plus extra for sprinkling)
- 1 egg
- 3 tablespoons of milk
- Raspberry jam. You could of course use any other jam or even marmalade you liked
Method:
- Turn the oven to 190 degrees and line a baking tray with baking paper
- Mix the flour and salt together in a large mixing bowl.
- Add the butter and cut it into the flour mix with a butter knife or pastry cutter. You can also just rub the butter into the flour with your fingertips. You want the mix to look like fine breadcrumbs.
- Add the sugar and mix it in.
- Lightly beat the egg in a bowl with a fork and then add it and the milk to the flour and butter mix.
- Mix everything together until it is a 'stiff consistency'
- Lightly wet your hands (to stop the dough sticking) and roll heaped teaspoons of the mix into small balls
- Make a hole in the centre of each ball and put 1/2 a teaspoon of jam in the centre of each.
- Pull the edges of the mix up over the jam so that the mix looks like a ball and the jam is in the centre.
- Put the balls, seam side down, onto the tray
- Sprinkle castor sugar over each ball.
- Bake for 15 minutes or until golden brown.
- Cool on a wire rack and store the buns in an airtight container.
- Enjoy!