London Buns

These quickly made buns make ideal snacks for children. For a slightly different flavour and texture, substitute buttermilk for the milk in this recipe.

8 BUNS

2 oz. plus

1 teaspoon butter

8 oz. flour

2 teaspoons bicarbonate of soda

1 teaspoon cream of tartar

1 oz. sugar

4 oz. chopped mixed peel coarsely grated rind of

1 lemon

1 egg yolk

3 fl. oz. milk

2 tablespoons crushed nut brittle toffee

Using the teaspoon of butter, grease two baking sheets and set aside.

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Sift the flour, soda and cream of tartar into a large mixing bowl. Add the butter and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar, chopped peel and lemon rind. Add the egg yolk and milk and, using a table knife, stir the mixture until it forms large lumps, adding a little more milk if the dough is too dry.

Using your hands, knead the dough lightly. Form the dough into a large firm ball.

Divide the dough into eight equal pieces. Place the crushed nut brittle in a small bowl. Roll the pieces of dough into balls. Dip each ball in the crushed nut brittle. Place the buns on the baking sheets. Put the baking sheets in the oven and bake the buns for 15 minutes, or until they are golden brown.

Remove the buns from the oven, transfer them to a wire rack and leave them to cool completely before serving.

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