| 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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