Wed, 10 July 2019
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/¼ pt Milk
To Decorate:
Fruitfield Raspberry Jam
Extra Shamrock Desiccated Coconut
Method:
1. Preheat oven to 200°C/400°F/Gas 6.
2. Lightly grease two flat baking trays.
3. Sieve the flour, salt and baking powder into a bowl.
4. Rub in the butter or margarine until mixture resembles breadcrumbs.
5. Add the sugar and coconut and mix well.
6. Mix to a fairly stiff consistency with the egg and milk.
7. Drop dessert spoonful of the mixture, spaced apart, on the prepared tins. (Makes about 12.)
8. Bake for 15-20 minutes until risen and golden brown.
9. Remove from oven and transfer buns to wire tray to cool.
10. Brush the top with jam and dip in the extra coconut.
