Mum loves Rock Buns. She calls them "lock bun". If I haven't made them for some time, she would remind me that I still have dried fruits in the fridge. "Don't you think they'll be perfect for making "lock bun"?" she would ask hopefully.
I first learnt to make Rock Bun back in my secondary school days. When I practise making them at home they turned out as hard as stone, which led my mother and my aunt to comment that its name truly befits it!
225 grams all-purpose flour
2 teaspoons baking powder
75 grams caster sugar, plus extra to finish
Finely grated zest of 1 lemon
175 grams dried fruit, chopped
125 grams unsalted butter, cut into cubes
1 medium egg
About 25 ml milk
2 teaspoons vanilla extract
A good pinch of salt
Preheat your oven at 200 degrees C. Line two baking sheets with parchment paper.
Put the flour, sugar and baking powder in a bowl, add the cubed butter and rub it through evenly. Stir in the lemon zest and dried fruit.
Beat the egg with the milk in a jug or another bowl, along with the vanilla extract, then pour the egg mixture into the dry ingredients and mix to a stiffish but spoonable dough – add a dash more milk, if you think it needs it.
Scoop egg-sized dollops of the dough on to the pans keeping them rough looking, and sprinkle with caster sugar. Bake for 15 - 20 minutes, until just turning golden brown.
Enjoy!
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