Hi, I hope you have had a good end to your week, today I am sharing with you Whole Wheat Rock Buns.
This recipe is by Mary Berry, I was very intrigued when I was looking through her book: Mary Berry’s Baking Bible and saw she had made rock buns using whole wheat flour along with self-raising flour. So I had to give it a try.
I have made ordinary rock buns with plain flour and raisins before and they are good but I must say I really like these ones and would most probably make these ones over the normal one.
These Whole Wheat Rock Buns are really super duper easy and can be made in no time at all. You just need your ingredients, a bowl, some measuring instruments and your hands 🙂
I baked mine on my large tray that came with the oven instead of using 2 smaller ones and if I am being honest I actually only have one normal baking tray, I am going to have to get another one at some stage, I am also going to have to get some more measuring spoons, I seem to have lost one but I some how think it must have got thrown away.
I am sure I have mentioned this book in a post before but it is really good and am so glad I have it on my shelf. What is one of your favourite cooking /baking books that you have on your shelf?
I hope you have a wonderful weekend xx
(P.S. You do not need to shape your rock buns perfectly, they are meant to be a bit rough looking)
(recipe only very very slightly adapted from Mary Berry – Mary Berry’s Baking Bible)
Whole Wheat Rock Buns
- 100 g self raising flour
- 100 g whole wheat self-raising flour
- 2 teaspoons baking powder
- 100 g butter softened
- 50 g demerara sugar
- 50 g raisins
- 60 g dried apricots roughly chopped
- 1 egg
- 2 tablespoons of milk
- Preheat the oven to 200°C and line a large baking tray or 2 smaller ones with baking paper.
- In a medium sized mixing bowl add the flours and baking powder and then add the butter and rub it in with your fingertips until it resembles breadcrumbs.
- Then, mix in the sugar, raisins and dried apricots.
- Lightly beat the egg and milk together and add it to the mixture.
- Divide the mixture into 12 mounds using 2 tablespoons and place the mounds onto the baking tray.
- Place in the preheated oven and bake for about 15 minutes.
- Remove from the oven and place on a cooling rack to cool.