Suffolk Buns
- 12 oz Flour
- 4 oz Ground rice
- 2 ts Baking powder
- 4 oz Butter
- 3 oz Sugar
- 1 1/2 oz Caraway seeds
- 2 Eggs, beaten
- Milk
Set oven to 400/F or Mark 6. Mix the flour ground rice and baking powder
together. Rub in the butter until the mixture resembles fine breadcrumbs,
then stir into it the sugar and caraway seeds. Stir in the eggs, and
sufficient milk to make a smooth firm paste. Turn out on to a lightly
floured surface and roll out to 1 inch in thickness. Cut into 2 inch rounds
and place on a greased baking sheet. Bake for 15 to 20 minutes until
golden.
If desired, 3 oz. currants can be substituted for the caraway seeds, though
the caraway seeds are a more traditional ingredient.
together. Rub in the butter until the mixture resembles fine breadcrumbs,
then stir into it the sugar and caraway seeds. Stir in the eggs, and
sufficient milk to make a smooth firm paste. Turn out on to a lightly
floured surface and roll out to 1 inch in thickness. Cut into 2 inch rounds
and place on a greased baking sheet. Bake for 15 to 20 minutes until
golden.
If desired, 3 oz. currants can be substituted for the caraway seeds, though
the caraway seeds are a more traditional ingredient.
