8 oz (225 g) self-raising wholemeal flour
4 oz (100 g) polyunsaturated margarine, chilled
2.5 ml (1/2 tsp) ground cinnamon
1/2 cup (100 g) 4 oz light muscovado sugar
4 oz (100 g) dried mixed fruit, rinsed
1 egg, beaten
4 oz (100 g) polyunsaturated margarine, chilled
2.5 ml (1/2 tsp) ground cinnamon
1/2 cup (100 g) 4 oz light muscovado sugar
4 oz (100 g) dried mixed fruit, rinsed
1 egg, beaten
method
1. Lightly grease a baking sheet and set aside.
2. Put the flour into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs.
3. Stir in the cinnamon, sugar and dried fruit. Add the beaten egg and mix together to form a stiff mixture.
4. Form into 10 mounds and place on the baking sheet
Arrange mounds round a plate with space between each.
Cook, uncovered, 100% (High) 7-9 minutes, turning plate three times, until buns are just firm all over.
Cool on a wire rack.
2. Put the flour into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs.
3. Stir in the cinnamon, sugar and dried fruit. Add the beaten egg and mix together to form a stiff mixture.
4. Form into 10 mounds and place on the baking sheet
Arrange mounds round a plate with space between each.
Cook, uncovered, 100% (High) 7-9 minutes, turning plate three times, until buns are just firm all over.
Cool on a wire rack.
serving amount
makes 10
rate this recipe
5.5
out of 10
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