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+ servings

Rock Buns

Rock buns are quick and easy to make and delicious to eat 30 minutes later. They're an ideal first bake for children.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Teatime
Cuisine: British
Keyword: cooking with children, easy, Quick, Teatime treat
Servings: 16 buns
Author: [email protected] Cooks

Ingredients

  • 100 g butter, at room temperature
  • 250 g self-raising flour
  • 125 g caster sugar
  • ½ teaspoon mixed spice (2.5ml)
  • 1 lemon, zested
  • 100 g currants
  • 30 g candied peel, chopped
  • 1 large egg
  • 1 tablespoon milk (15ml)

Instructions

Preparation:

  • Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
  • Grease the baking trays if you aren’t using a liner, otherwise put the liners on the trays
  • Zest the lemon.

For the Rock Buns - all-in-one method:

  • Put all the ingredients except the dried fruit into a large bowl or food processor. Process or beat vigorously until thoroughly combined and smooth
    (Butter, flour, sugar, spice, lemon zest, egg, milk)
  • Add the dried fruit and stir in with a spoon or fork
  • Put the mixture in small heaps onto the baking trays. A teaspoongul is about right
  • Cook for 12-15 minutes until brown on top
  • Remove from the oven and leave on the tray for 5 minutes. Move the Rock Buns to a wire cooling rack until ready to eat

For the Rock Buns - all-in-one method:

  • Put the butter and flour in a large bowl and rub the butter into the flour until all the butter is mixed in
  • To rub in, have your palms up and move your thumbs over fingers from the little fingers inwards
    The mixture will resemble breadcrumbs when you’ve finished
  • Add the caster sugar, spice, lemon zest, currants and peel to the flour and butter mixture and stir in well
  • Beat the egg with a fork in a basin. Add the milk and beat again
  • Add this mixture to the dry ingredients and mix to a dough, which will be fairly firm
    Use your hands or the fork
  • Using a teaspoon put the mixture in small heaps onto the baking trays. A heaped teaspoon is about right
  • Cook for 12-15 minutes until brown on top
  • Remove from the oven and leave on the tray for 5 minutes. Move the Rock Buns to a wire cooling rack until ready to eat

Notes

Utensils you will need if making by hand:

  • Large bowl
  • Small basin
  • Teaspoon
  • Fork
  • Grater or lemon zester
  • 2 baking trays with liners or use butter to grease them
  • Weighing scales
  • Measuring spoons (teaspoon and tablespoon)

Storage:

Rock buns will keep up to a week in an airtight container in the fridge, but are best eaten within 3-4 days.