We've gone old school this week, and made a baking classic Raspberry Thumbprint Buns!
These used to be my faves when i was at school and they now seem to be a favourite in our house too, as they were eaten in around 2 days!!
Super simple to make, and your little can get their hands into the mixture to make the dough, which is even more fun for them.
200g self-raising flour
100g butter or margarine
100g caster sugar
1 tbsp milk
1 pinch salt
50g raspberry jam
How to :
- Preheat the oven to 200c.
- Grease and lightly flour a baking tray.
- Mix flour and salt in a large bowl.
- Rub in butter/margarine using little fingertips.
- Stir in caster sugar and then make a well in the centre.
- Whisk eggs lightly and stir in with a wooden spoon, mix in the milk.
- On a floured board, knead the mixture and divide into 12 pieces.
- Shape each one into a round bun and place on the prepared baking tray.
- Make a hollow in the centre by gently pushing your thumb into the centre and then put the jam in the middle.
- Bake for 10-12 mins, until well risen and brown. Our oven is pretty hot hence the slightly burnt edges below, so 10 mins is all we need...Cool on a wire rack.
Enjoy, and try to make them last longer than 3 days...or maybe do a double batch?!