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Nutrition: per serving (16 pieces)

  • kcal80
  • fat3g
  • saturates2g
  • carbs12g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.1g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4 and lightly oil a non-stick baking sheet. Rub together the butter and flour with your fingertips to fine breadcrumbs (or pulse in a food processor). Stir in the rest of the ingredients until you have a soft dough.

  • step 2

    Drop 8 tbsp or 16 heaped tsp of the dough on to the baking sheet, spacing out well. Bake for 18-20 mins until golden. Transfer to a wire rack to cool and dust with plenty of icing sugar. Pack into an airtight container or gift jars.

Recipe from Good Food magazine, December 2005

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Comments, questions and tips (4)

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Overall rating

A star rating of 4 out of 5.1 rating

eejay1

Mine also came out quite spongy, delicious also but not the texture I was expecting

henrietta28

I made these to use up left over cranberries after christmas. As previously stated, more like cake than rock bun but very moorish and very popular!

kathryn-archdale

I made these in hope of having some real rock buns, they were more like little cakes though, very soft. Very nice flavour, just not what I had hoped for!

debbieann

I made these delicious cookies for the teaching assistants at my childrens school who did not like chocolate ( I always make food presents for school). They were so moreish that i was asked for the recipie.

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