Rock Buns

A timeless cake that has graced the afternoon tea table for many years and many years to come

8

190°C/fan 170°C/gas mark 5

35 minutes

“Cherries provide a good fruit addition or alternative for rock buns. Buy them fresh and cut them into quarters”

Ingredients

  • 200g gluten-free self-raising flour

  • 75g caster sugar

  • 75g butter

  • 100g sultanas

  • 1 egg, beaten

  • 1 tsp ground cinnamon

Method

  1. Preheat the oven to 190°C/fan 170°C/gas mark 5.

  2. In a bowl, rub in the gluten-free flour and butter until it resembles breadcrumbs. Then stir in the sugar, sultanas and ground cinnamon. Pour in the beaten egg slowly until it comes together into a ball. The dough should just hold together and definitely not be sticky.

  3. Divide the dough into 8 pieces and shape them how you wish (I made a flattened ball shape for this picture). Place them onto a baking tray with some baking parchment on so they won’t stick to the tray.

  4. Bake in the middle of the oven for 15–20 minutes or until they look golden brown and firm. Take them out of the oven and leave to cool off for a minute on the baking tray before moving the rock buns to a wire rack.

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