I wanted to bake Todd a treat today and I had spied this recipe in a baking book of mine which I have had for a very long time, entitled, "Cakes" by Gina Speer. Its a really good book. Nothing I have ever baked from it has been a dud. Its a rare book that you can say that about!
Its filled with lots of recipes for everything from biscuits (cookies) to scones, to muffins, cakes, and a whole lot more. I am a naughty puppy in that I turn the corners over on pages in my cookbooks if I find a recipe that I want to try out at some point . . . and this book has a corner turned on almost every page.
I was thinking they would be like a cookie . . . despite the fact that the recipe was in section entitled "Buns and Bite Sized Cakes." The picture was what drew me . . . they looked like nice puffy jam cookies.
The dough was quite a stiff dough, but I used my hands and it came together beautifully. I shaped it into a log and then divided it into twelve equal bits, which I then rolled into balls as per recipe instructions. After that you make an indentation in them and drop in a bit of jam. She recommended seedless raspberry, but all I had was seeded raspberry. Not a problem. They were not the most beautiful cakes in the world however . . .
But as women, we all know that a little bit of lippy (or a dusting of icing sugar in this case) always lights up even the dullest composure!
These are very good, and more than a bit wholesome, with the use of both plain and wholemeal (wholewheat) flours. The wholemeal flour gives them an almost nutty flavor . . .
There are also dried cranberries in the mix . . . I chopped them to make them a bit smaller and more evenly distributed throughout. Worked beautifully.
They have a buttery, almost pastry like texture . . . like a cross between a biscuit and a scone . . .
That touch of jam is perfect on these . . . I could not resist eating one while they were still warm . . . with some cold milk, but I think they would go equally as well with a hot cuppa of whatever you like to drink. These were not a cookie, but nobody was disappointed.
*Jammy Buns*Makes 12 Printable Recipe
These are like a cross between a pastry and a scone. Very delicious! Enjoy with an ice cold glass of milk or a hot cuppa for a real teatime treat!
175g plain flour (1 1/4 cups)175g wholemeal flour (1 1/4 cups)2 tsp baking powder150g butter, cut into bits (2/3 cup)125g caster sugar (scant 2/3 cup)50g dried cranberries (1/3 cup) chopped1 large free range egg, beaten1 TBS milk4 to 5 TBS raspberry jamicing sugar to dust (optional)
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large baking sheet and set aside. (Alternately, line with baking paper.)
Sift both flours into a bowl along with the baking powder. Tip any grains remaining in the seive into the bowl. Add a pinch of salt. Cut the butter into pieces and drop into the flour mixture. Rub in with your fingertips until you have a mixture resembling coarse bread crumbs. Stir in the sugar and cranberries. Stir in the beaten egg and milk to make a stiff dough. (Get in there with your hands. You might think its not going to happen, but it does.) Divide into 12 equal bits and roll each bit into a ball.
Place the balls, leaving plenty of space in between for expansion. Press your thumb down into the center of each to make a hole. Drop a llittle jam into each. (Don't be tempted to overfill as the jam will spill out if you do.)
Bake in the pre-heated oven for 20 to 25 minutes. Scoop off onto a wire rack to cool.
If desired, dust with some icing sugar to serve.
You know, when these first came out of the oven I thought . . . ugh . . .ugly buns, but with a dusting of icing sugar they perked right up and the flavor was actually really nice. These have turned into another favorite in our home. I hope you'll give them a try. I guarantee you won't be sorry if you do! Bon Appetit!
