Paris Buns

Ingredients

• 250 g Self-raising Flour (see Self-raising Flour note below)
• 60 g Block Margarine or Butter (cold; cubed)
• 55 g Caster Sugar
• 1 Free-range Egg (at room temperature; see Egg Size note below)
• 115 ml Milk
• 50 g Dried Mixed Fruit
• Pearl Sugar Nibs

Instructions

1. 1

   Preheat your oven to 190° (170°c for a fan-assisted oven, Gas Mark 5 or 375°F) and grease a couple of baking sheets with a little butter/maragrine.

2. 2

   In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.

3. 3

   Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough (you may not need all the milk).

4. 4

   Add the mixed dried fruit and mix until evenly dispersed through the dough.

5. 5

   Using wet hands, form your dough into 12 even-sized balls, placing each onto your pre-greased trays with a bit of space between.

6. 6

   Sprinkle a small amount of your pearl sugar nibs on top of each bun.

7. 7

   Bake in your pre-heated oven for around 15-20 minutes until they have flattened out slightly and have a nice golden colour.

8. 8

   Allow to cool a little on their trays before transferring to a wire rack to cool completely.