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.
Thu, 26 June 2025
Chef: Simon O'Connell
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