Ingredients
- 2 cups self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 50g cold butter, chopped into small cubes
- 2 tbsp caster sugar
- 1/3 cup sultanas
- 3/4 cup milk
- 1/2 cup plain flour
- 1/3 cup water
- 2 tbsp apricot jam
Method
Preheat the oven to 220C. Line an oven tray with non-stick baking paper. Sift the flour, baking powder, mixed spice and ground cinnamon into a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Make a well in the centre. Stir in the milk using a knife and mix until the dough starts to form beads. Gather the dough together with floured hands and transfer to a lightly floured benchtop. Gently press the dough out to 2cm thickness, then use a 7cm cutter or the rim of a glass to press out rounds of the dough. Gather together any off-cuts and press out again to 2cm thickness for more rounds.
Place the rounds close together in neat lines on the tray. Mix the flour and water in a small bowl until it forms a smooth paste. Carefully spoon the paste into a small plastic bag, then snip off the corner to form a small nozzle for a piping bag. Pipe crosses over each bun. Bake for 15-20 minutes or until the buns are risen and golden on top. Remove from the oven and allow to cool slightly. Heat the apricot jam with 2 teaspoons of water until smooth. Brush the glaze over the buns, then set aside to dry. Serve the warm buns with lashings of butter and a cup of tea.
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