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
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
- Preheat the oven to 200°C. Sift the flour into a small bowl before putting it aside.
- Cut the butter into cubes and rub in the flour until they resemble breadcrumbs.
- Stir in the glacé fruit, almonds and brown sugar. Mix well.
- Make a well and mix the egg and milk & orange juice using a wooden spoon or spatula until you get a stiff, sticky dough.
- 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.
- Bake for 10 to 15 minutes until golden brown. Transfer the cookies to a wire rack and leave to cool.