May 11, 2020

Little Bakers

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.

Ingredients :

  • 200g self-raising flour

  • 100g butter or margarine

  • 100g caster sugar

  • 1 tbsp milk

  • 1 pinch salt

  • 1 eggs

  • 50g raspberry jam

How to :

  1. Preheat the oven to 200c.
  2. Grease and lightly flour a baking tray.
  3. Mix flour and salt in a large bowl.
  4. Rub in butter/margarine using little fingertips.
  5. Stir in caster sugar and then make a well in the centre.
  6. Whisk eggs lightly and stir in with a wooden spoon, mix in the milk.
  7. On a floured board, knead the mixture and divide into 12 pieces.
  8. Shape each one into a round bun and place on the prepared baking tray.
  9. Make a hollow in the centre by gently pushing your thumb into the centre and then put the jam in the middle.
  10. 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?!