Rocky Road Buns

 

These were my sons take on rock buns as they got a bit too boring for him.

 

Ingredients

8oz (225g) self raising flour

4oz (110g) butter, at room temperature

3oz (80g) soft brown sugar

1oz (28g) plain chocolate drops

1oz (28g) quartered glace cherries

1oz (28g) sultanas

1/2oz (14g) mini marshmallows

1/2oz (14g) mixed sunflower and sesame seeds

1 medium beaten egg

little milk

 

Method

1 Place a sieve over a mixing bowl.

2 Spoon the flour into the sieve and push through into the bowl.

3 Add the butter, rub into the flour until it resembles breadcrumbs.

4 Place the sieve over the bowl again.

5 Spoon the sugar into the sieve and push through.

6 Lightly mix the sugar into the crumbs.

7 Add the chocolate, cherries, sultanas, mini marshmallows and seeds, mix them well.

8 Make a well in the centre of the mixture.

9 Add the beaten egg.

10 Either use a wooden spoon or your fingers and mix the egg into the mixture.  The mixture should fall of a spoon if lightly shaken.  If it is dry, add a little milk.

11 Using an oiled spoon, take spoonfuls of the mixture and drop onto a greased and floured baking tray, repeat until all of the mixture gets used up, leave a gap between the buns as the mixture will spread.

12 Bake straight away at 180 degrees centigrade/gas mark 4 for 15 – 20 minutes.

13 When light golden brown, remove from the oven and place the tray onto a wire cooling rack.

14 After a couple of minutes, using a pallette knife, place the buns directly onto the wire cooling rack and leave to cool.

 

Can be stored in an airtight container in the larder or pantry or in the freezer at -18 degrees centigrade for up to 3 months.

 

Makes about 12 

 

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