Last year, I was on some rock buns madness. I was baking rock buns everyday pairing different ingredients. From condensed milk rock buns which was soft and not like the traditional familiar one, to egg-less rock buns which was a total disaster (huh! Baking without eggs, lets save it for another day), coconut rock buns which was pretty amazing, etc.
This rock buns recipe produces a sweet, moist in the inside, hard on the outside pastry. Most people are familiar with baking rock buns as it’s easy to make and hardly can one go wrong with it.
Serves: 10-12 rock buns
Preparation and cooking time: 45 minutes maximum
220g pastry flour
I teaspoon baking powder
50g castor sugar
1 beaten egg
2 tablespoon milk
- Pre-heat oven to 200˚C and lightly grease a baking tray.
- Sieve flour and baking powder together into a bowl.
- Add in margarine, using a fork, mix together till mixture resembles breadcrumbs.
- Add the sugar and mix well.
- Add in egg and milk, mix thoroughly making sure not to over mix. The dough will be slightly stiff.
- Using two forks, scoop small molds of dough onto prepared baking sheet leaving some space in between.
- Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted comes out clean.
*Do not over mix as over mixing might lead to chewy and hard rock buns.
*Best eaten warm.
Hope you liked this, later as I relax with these rockies and tea like the British. Oh no, this weather not good for hot tea! Let’s do it with iced tea.