| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Scottish | =ffcakes, Scottish | 4 | Servings |
INGREDIENTS
| 8 | oz | SR flour |
| 3 | oz | Caster sugar |
| 4 | oz | Margarine |
| 1 | Egg, beaten | |
| 2 | ds | Milk |
| Raspberry jam | ||
| Caster sugar to dust |
INSTRUCTIONS
Set oven to 425F or Mark 7. Grease and flour baking sheets. Sift the flour into a bowl and rub in the margarine. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking. Make a small hole in the centure of each bal1 and spoon in a little rasberry jam. Pinch the edges together again. Dust lightly with caster sugar. Bake for 10 minutes then reduce heat to 350F or Mark 4 and bake for a further 5 minutes. The buns should be light golden in colour. Cool on a wire rack From the booklet Scottish Teatime Recipes Typed By Ray Watson Posted to MM-Recipes Digest V3 #228 Date: Thu, 22 Aug 1996 18:21:35 +0000 From: "ray.watson" <ray.watson@ukonline.co.uk>
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