Friday, 24 September 2010
At first glance these don't seem very remarkable . . . do they? Rather plain looking even . . .
One might even be tempted to quibble as to the fact that they be called buns . . . they don't look much like buns after all . . . except that they are somewhat round and perhaps a bit puffy . . .
They look more like a cookie actually, and rather an ordinary looking one at that!
Except for that light dusting of caster sugar scattered across their buttery looking tops . . .
I dare to suggest that they be a little nibble that would make a wonderfully elevenses snack served up with a nice cup of something hot to dunk them in . . . or an afterschool teatime treat, with a tall glass of cold milk . . . again . . . for dunking.
Dare to break one in half though, and you'll soon see that they are anything but ordinary! Oh what a sweet surprise lurks beneath that buttery crust!
Oh how scrummily delish! Crisp and buttery on the outside and sweet and fruity on the insides. Oh my . . . these are good . . . very . . . very . . . good! I'd even hazard to say that they are scrumdiddlyumptiously moreishly addictive!
I bet you can't eat just one!
Go on . . . have a bite. You know you want to!
A deliciously buttery teatime treat, just stogged full of raspberry jam!
225g of self raising flour (a scant 2 cups)
1 tsp baking powder
75g of butter (a scant 1/3 cup)
75g of caster sugar (a scant 1/2 cup)
1 large free range egg, lightly beaten
a little milk
a little extra milk
a little extra sugar
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large baking tray. Set aside.
Sift the flour and baking powder into a bowl. Drop in the butter and then rub it into the flour mixture with your fingertips, rubbing until the mixture resembles dry bread crumbs. Stir in the sugar. Beat the egg and stir it into the flour mixture with a fork, along with just enough milk to make a soft dough. Divide the dough into 12 equal pieces and roll each into a ball. Flatten the ball and place a dab of jam in the middle of each. Bring the edges of the dough up around the jam to cover it completely enclosing it. Flatten slightly and place 2 inches apart on the baking sheet. Brush each with a bit of milk and sprinkle with more sugar.
Bake in the heated oven for 15 to 20 minutes until golden brown. Scoop off onto a wire rack to cool. Cool completely before tucking in as hot jam can really give you a nasty burn!