Wed, 24 May 2017
RECIPE
Ingredients
225g/8oz Odlums Cream Plain Flour
Pinch of Salt
1 teaspoon Odlums Baking Powder
75g/3oz Butter or Margarine
75g/3oz Shamrock Golden Caster Sugar
50g/2oz Shamrock Desiccated Coconut
1 Egg, beaten
150ml/¼pt Milk
To Decorate
Fruitfield Raspberry Jam
Extra Shamrock Desiccated Coconut
Method
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
2. Sieve the flour, salt and baking powder into a bowl.
3. Rub in the butter or margarine until mixture resembles breadcrumbs.
4. Add the sugar and coconut and mix well.
5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
7. Brush the top with jam and dip in the extra coconut.
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