I remember cooking at my primary school. We had cookers lining one side of a wide, black and white tiled corridor. In the afternoon, mums would come in and classes would make rock buns or jam tarts or raspberry buns.
Restless one afternoon, I made these. They smelled exactly as I remember.
112g self-raising flour
85g caster sugar
1/2 tsp baking powder
65g unsalted butter, cut into cubes
75g dried fruit
1 free-range egg
1 tbsp milk
1 tsp vanilla extract
- Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
- Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
- In a clean bowl, beat the egg and milk together with the vanilla extract.
- Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you really need it to make the mixture stick together.
- Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
- Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes on the tray then turn them out onto a wire rack to cool.