These little numbers are sort of like mini cakes – or perhaps super soft scones. Hard to resist straight out of the oven.
Makes 20 – 24.
100 g butter, softened
120 ml sugar
2 cups flour
3 tsp baking powder
1 cup dried fruit, as you desire
4 tbsp milk
Heat oven to 200 C.
Cream butter and sugar.
Add eggs one at a time, then milk.
Add sifted dry ingredients and lastly fruit.
Place teaspoon lots on cold, greased tray and sprinkle liberally with sugar.
Sugar buns spread as they cook so make sure you leave plenty of space between each one.
Place tray in oven, turn oven off and leave for 10 mins or until golden. when you press the top of the buns they should spring back.
Cool on wire rack.