Wee Blackberry Buns
If you don’t have sweet geranium, substitute fresh mint leaves for these adorable ‘wee buns’.
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
175g (6oz) soft butter
150g (5oz) castor sugar
3 eggs, preferably free range
175g (6oz) self-raising flour
110g (4oz) wild blackberries
For the lemon glacé icing:
225g (8oz) icing sugar
finely grated zest of 1 lemon
2-4 tbsp freshly squeezed lemon juice
1 bun tray with 10-12 holes
Method
Line the base of the tins with small muffin papers or bun cases
Preheat the oven to 180°C/350°F/Gas Mark 4.
Put the soft butter, castor sugar, eggs and self-raising flour into the bowl of a food processor. Whizz for a few seconds to amalgamate. Sprinkle the blackberries over the mixture, fold in gently, then – Divide evenly between the 10 or 12 cases depending on size. I sometimes lay a geranium leaf on top of each bun.
Bake in the preheated oven for 20- 25 minutes approx. or until golden and well risen.
Cool on a wire rack.
