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
Fruitfield Raspberry Jam Extra Shamrock Desiccated Coconut
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.