rock buns

One of the first recipes we learned during Home Economics class in secondary school is rock buns.  It has been years since I baked rock buns.  However, when Princess Chickadee displayed potential to be a Junior Master Chef, I let her try recipes that are not too complicated and if possible, allow her to use her "pinchy fingers" (to quote her).  Rock buns came to the rescue!

The good thing about making rock buns is that you do not need to roll out the dough and use a cookie cutter.   As the name suggests, the cookie can be in any shape, for so long as it resembles a rock.

INGREDIENTS

175g self-raising flour
1/4 tsp ground cinnamon
110g butter (cold)
85g castor sugar
1/2 cup mixed dried fruit
1 egg (beaten)
low fat milk

METHOD

1. Preheat the oven to 200 degrees celsius.

2. Line a baking tray with baking paper.  Set aside.

3. Sieve the self-raising flour and ground cinnamon in a bowl.

4. Take out the butter from the refrigerator.  Use a butter knife to slice off pieces of the butter and let the slices drop into the flour mixture.  Rub the butter into the flour mixture using your fingertips only until the mixture resembles bread crumbs.

5. Add the sugar and dried fruits and mix well.

6. Mix in the beaten egg.

7. Add enough milk to make a stiff dough.

8. Use 2 spoons to scoop out the dough onto the baking tray.

9. Bake for 20 minutes.

10. Let the rock buns cool thoroughly before storing. 

TIP

The rock buns may feel soft when fresh from the oven.  As they cool down, they will harden.