Jammy Buns

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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 flavour . . .

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.

4 to 5 TBS raspberry jam

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 centre 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 flavour was actually really nice.  These have turned into another favourite in our home.  I hope you’ll give them a try.  I guarantee you won’t be sorry if you do! Bon Appetit!