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<blockquote data-quote="Ruth B" data-source="post: 772823" data-attributes="member: 111960"><p><strong>Rock Buns</strong></p><p> </p><p>An old favourite that I can now enjoy again, I've adapted the recipe from a fairly normal one and this seems to work well. </p><p> </p><p>Ingredients</p><p>2 cups Ground Almonds</p><p>3/4 cup plain flour</p><p>1/4 tsp salt</p><p>2 tsp baking powder</p><p>1 cup Stevia (Canderel Green)</p><p>2 tsp mixed spice (I am thinking that it might need 3 tsp, but I like my rock buns spicy and the almond seems to mask the flavour)</p><p>2 tsp ginger</p><p>3/4 cup butter (175g if your butter is the type that comes in a block marked in 50g sections)</p><p>1 cup dried raisins</p><p>2 eggs</p><p>1 - 2 tbsp. milk if necessary.</p><p> </p><p>Mix all dry ingredients except raisins in a bowl.</p><p>rub in butter</p><p>mix in raisins</p><p>mix in eggs and milk if needed. (The mix does come out wetter than normal rock buns which is quite a dry mix.)</p><p> </p><p>Spoon on to baking tray (I normally make a dozen, the original recipe said to make 8 but I think those would be too big)</p><p> </p><p>Cook at gas mark 5, 190C, for 15 - 20 minutes until just starting to turn golden. (oven should be preheated)</p><p> </p><p>Cool on rack.</p><p> </p><p>Individually wrapped in cling film and stored in an air tight container they will stay good for about a week, or they will freeze to keep them longer (or if you are like me, to stop you eating them all at once)</p><p> </p><p>I know the flour and raisins both contain carbs but I find a bit of flour helps the consistency and you can't have rock buns without the fruit.</p></blockquote><p></p>
[QUOTE="Ruth B, post: 772823, member: 111960"] [B]Rock Buns[/B] An old favourite that I can now enjoy again, I've adapted the recipe from a fairly normal one and this seems to work well. Ingredients 2 cups Ground Almonds 3/4 cup plain flour 1/4 tsp salt 2 tsp baking powder 1 cup Stevia (Canderel Green) 2 tsp mixed spice (I am thinking that it might need 3 tsp, but I like my rock buns spicy and the almond seems to mask the flavour) 2 tsp ginger 3/4 cup butter (175g if your butter is the type that comes in a block marked in 50g sections) 1 cup dried raisins 2 eggs 1 - 2 tbsp. milk if necessary. Mix all dry ingredients except raisins in a bowl. rub in butter mix in raisins mix in eggs and milk if needed. (The mix does come out wetter than normal rock buns which is quite a dry mix.) Spoon on to baking tray (I normally make a dozen, the original recipe said to make 8 but I think those would be too big) Cook at gas mark 5, 190C, for 15 - 20 minutes until just starting to turn golden. (oven should be preheated) Cool on rack. Individually wrapped in cling film and stored in an air tight container they will stay good for about a week, or they will freeze to keep them longer (or if you are like me, to stop you eating them all at once) I know the flour and raisins both contain carbs but I find a bit of flour helps the consistency and you can't have rock buns without the fruit. [/QUOTE]
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