Traditionals with a twist ROCK Buns by Fiona Burrell

16 July, 2010
Page 18 

These delicious little cakes suffer from having a name which makes them sound unappetising. In fact they are like a crumbly version of fruit scones and are delicious. They evoke childhood memories of baking at home or at school. They look quirky and distinctive against other cakes, buns and scones.

Like scones they are economical to make, but they should be made and sold on the same day, as they stale quickly, although they can be frozen. You can vary the fruit to make, for example, Cherry Rock Buns or Peach Rock Buns. The recipe below contains marzipan instead of some of the sugar. If you use a very sweet marzipan, reduce the sugar further.

Ingredients

Makes 14-16

Self-raising flour 500g

Butter250g

Caster sugar110g

Marzipan, grated or finely chopped110g

Sultanas110g

Raisins110g

Chopped mixed peel50g

Mixed spice5g

Medium eggs, beaten4

MilkMethod

1. Sift the flour with the salt into a mixing bowl. Cut the butter into pieces and rub in until the mixture resembles fine breadcrumbs. Add the grated marzipan, sugar and fruit and mix well. Stir in the eggs and, if necessary, enough milk to bind. The mixture should be quite stiff.

2. Put heaps of the mixture, about the size of an egg, on to a greased baking sheet, 5cm/2in apart to allow for spreading.

3. Bake for 1520 minutes in the oven, heated to 190C, until pale brown. Transfer the buns on to a wire rack and leave to cool.





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