Glacé fruit-orange with almond rock buns

Glacé fruit-orange with almond rock buns

I had originally planned on making financiers and then somehow felt like baking up a banana bread. In the end, I ended up with about 30 over medium sized rock buns. Talk about a shift in tastes. That said, I must admit that the last time I made rock buns was a long time ago and I didn’t remember getting a moist rock bun. In fact, the ones I made in secondary school were, well, as hard as rocks!!!!!

Anyway, the original recipe called for dried fruit and ginger spice but I decided to keep things simple as I had glacé fruit (or candied fruit), almonds and some orange juice lying around. A trip a few days ago to the market saw me purchasing some candied strawberries and melon that are usually meant for baking or cooking. I roughly chopped these up and wash them to get rid of the sickly sweet coating. An addition of almond gave it some crunch. I threw in some orange juice for a light flavour and the resulting rock buns were moist, fluffy and not sweet at all – good for those of us who don’t have a sweet tooth.

Needless to say, these were a hit with Eva – she had four of them at one go!!!!!!!!!!!!!!!!1 Yay for homemade bakes!

Glacé fruit-orange with almond rock buns

Ingredients
2 cups self-raising flour
90 gms butter
1/2 cup glacé fruit – chopped and washed
1/2 cup chopped almonds
Slightly less than 1/2 cup brown sugar
1 large egg
1/4 cup milk & orange juice

Method

  1. Preheat the oven to 200°C. Sift the flour into a small bowl before putting it aside.
  2. Cut the butter into cubes and rub in the flour until they resemble breadcrumbs.
  3. Stir in the glacé fruit, almonds and brown sugar. Mix well.
  4. Make a well and mix the egg and milk & orange juice using a wooden spoon or spatula until you get a stiff, sticky dough.
  5. Drop tablespoons of the mixture on to a baking pan – no need to smooth them out as rock buns are supposed to have a rough surface. Space the cookies 2.5cm apart.
  6. Bake for 10 to 15 minutes until golden brown. Transfer the cookies to a wire rack and leave to cool.

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