Delicious little tea cakes flavoured with saffron and filled with dried apricots, Saffron Buns are easy to make-and to eat!
8 oz. plus
2 teaspoons butter
8 oz. flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground saffron
8 oz. soft brown sugar
6 oz. dried apricots, finely chopped
1 teaspoon rose water
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the 2 teaspoons of butter, grease 20 patty tins and set aside.
Sift the flour, baking powder, salt and saffron into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until they are soft and creamy. Beat in the eggs, one at a time, adding a little of the flour mixture with each egg. Using a metal spoon, fold in the remaining flour mixture, then the apricots and rose water.
Fill each patty tin two-thirds full with the batter. Place the tins in the oven and bake for 15 to 20 minutes or until the buns are golden brown and will spring back when pressed with a finger.
Remove the tins from the oven and leave the buns to cool in the tins for 5 minutes. Turn out on to a wire rack to cool completely before serving.