Tasty rock buns

Press, 15 April 1980, Page 20

Tasty rock buns

Rock buns make a pleasant change from scones for morning or afternoon tea, and they are very nice buttered, but many people prefer them fresh from the oven, without butter. They are not spongey, but they should not be so dry that they live up to their name. They are easy to make. The important thing is to get the consistency of the mixture moist but not dry, so that they keep their shape without becoming

rock-like. This recipe is easy to follow: INGREDIENTS.— 250 g plain flour 2 teaspoonfuls baling powder Pinch of salt teaspoonful of mixed spice and nutmeg. 50g Currants 100 g Butter 75g Sugar 25g Chopped mixed peel 1 Egg A little milk to mix. You will need a tea-

spoon, mixing bowl, knifed small basin, oven tray, wire rack, wooden spoon for mixing, and a sieve,. WHAT TO DO 1. Sieve the baking powder, flour and salt into a bowl with the mixed spice and nutmeg., 2. Cut the butter into small pieces and ' rub it .into the dry ingredients. 3. Add the sugar, currants and peel and mix welL

4. Beat’ the egg in a separate basin.

5. Au.. > .. egg to the dry ingredients and mix well. The mixture should be firm, but not dry. Add a little milk if necessary. 6. Grease an oven tray. 7. Put the mixture in dessertspoon lots on the oven tray. 8. Bake for 15 to 20 minutes at an oven temperature of 400 degrees F. 9. Coot on a wire rack.