Old-Fashioned Vegan Rock Buns Baking
Ingredients
- 225g/8oz/2 cups plain (all-purpose) flour
- 1.5ml/1/4 tsp mixed (apple pie) spice
- 10ml/2 tsp baking powder
- Pinch of salt
- 65g/2 1/2 oz/generous 1/4 cup vegan butter, diced
- 65g/2 1/2 generous 1/4 cup golden castor (superfine) sugar
- 115g/4 oz/2/3 cup dried coconut
- Finely grated rind of 1/2 lemon or small orange
- 1 vegan egg
- About 30ml/2 tbsp oat milk
- 30ml/2 tbsp demerara (raw) sugar
Preparation
Preheat the oven to 200°C/400°F Gas 6. Grease a large baking sheet.
Sift the flour, spice, baking powder and salt into a bowl. Add the butter.
Rub the butter into the flour until the mixture resembles crumbs.
Stir the sugar, grated coconut and grated rind into the dry mixture.
In a small bowl, beat the egg with the milk and add to the cake batter. Mix with a fork until the mixture leaves the sides of the bowl clean and is stiff but not sticky. If it’s too dry add a little more milk, one teaspoon at a time.
Divide the mixture into 12 balls and put on to the baking tray, spacing well apart.
Flick the tops with a fork to roughen, then sprinkle each lightly with demerara sugar.
Bake for 15 minutes, or until firm and golden. Remove from the sheet and cool on a wire rack.
Baking tips
These old-fashioned favourites are perfect for fun in the kitchen and introduce baking to kids, as the mixture forms into little balls.
Rock buns are not a rich mixture, so they are best eaten on the day they are baked.
