Raspberry buns
These bite-sized buns are delicate, easy to make and oozing with deliciously tart raspberry jam - perfect for kids to make
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g self-raising flour and 25g ground rice or 225g self-raising flour
75g caster sugar
75g butter, diced
1 egg
1Â tbsp full-cream milk
homemade raspberry jam
egg wash
caster sugar
Method
Preheat the oven to 220°C.
Put the flour and ground rice, if using, into a bowl and add the caster sugar. Add in the diced butter and toss it in the flour. Then rub it into the dry ingredients with the tips of your fingers until the mixture resembles fine breadcrumbs.
Whisk the egg with the milk and then use a fork to mix it with the dry ingredients until you have a softish dough.
Divide the mixture in two, roll each half into a thick rope and then divide each into five pieces. Form each piece into a round, dip your thumb in flour and make an indentation in the centre of each bun.
Drop a little spoonful of raspberry jam into the hole, then pinch the edges of dough together to cover the jam. Transfer to a baking tray, brush the top of each raspberry bun with egg wash and bake for 10-12 minutes. Transfer to a wire rack, sprinkle with caster sugar and eat while nice and fresh.
