Wednesday, 12 February 2014
Alex made these at school back in September for Food Tech. They spent the whole of the first term studying different creaming methods which meant a different bake everyweek. We had brownies (they were delicious, very chocolatey and gooey), fairy cakes, a swiss roll, a Victoria Sandwich and these Raspberry Buns. I was so impressed by his bakes, they were really tasty although some were ever so slightly overbaked. These biscuits were my favourite closely followed by the Brownies and the Victoria Sandwich.
If you'd like to give these a go here's the recipe.
225g self-raising flour
100g cold butter or margarine, chopped
100g caster sugar
1 medium egg
1 tablespoon of milk
50g (12 tablespoons) raspberry jam (or similar, Alex made his buns with strawberry jam)
Preheat the oven to 180ºC/Gas Mark 4 and line a baking tray with baking paper.
Sift the flour into a large bowl. Add small chunks of butter to the flour and rub into the flour using your fingertips until it looks like breadcrumbs. Stir in the sugar.
Break the egg into a small bowl and add the milk. Whisk them together and add to the mixture in the large bowl.
Sprinkle a work surface with some flour. Press the mixture together to make a firm hard ball. Cut into 9 equal pieces. Squeeze each piece into a ball and put on the baking tray. Make a dent in each bun and fill it with a teaspoon of jam. Bake for 10 minutes until golden brown and still soft to the touch.