These little cake-like cookies are fantastic. They originated in the west of Scotland in the 1970s and were made famous by the “City Bakeries.” There is nothing better with a mid morning or afternoon tea or coffee and they are dead easy to make 🙂
Wot u need
150g softened butter
150g demerara sugar (or any brown sugar)
One large egg, beaten
One egg yolk, beaten
Two dessertspoons of instant coffee mixed with around 80 mls of hot water (then cooled)
300g self raising flour
Wot u do
Mix the sugar and butter till it’s light and creamy – I use an electronic mixer. Add in the egg and coffee and mix thoroughly. Beat in the sieved flour till you get a fairly stiff dough – something like putty or cookie dough consistency. If you need some more liquid at this point add a tbsp or two of water or coffee but remember the idea is to get a really thick dough that can be shaped. Fold in the currants trying not to break too many (simply use a spoon or spatula and be careful.)
With clean hands roll into 12 golf ball sized balls – the dough won’t stick much to your hands. A good tip is to do this near running water and a cloth – give your hands a clean after every two or three rolls this keeps things from getting sticky. Place some greaseproof paper on a baking tray and lightly grease with a little butter. Place six balls on the tray – they don’t move much but leave equal space between each coffee bun. Flatten slightly with the palm of your hand (my preference) or a spatula – don’t be aggressive here – just a little flattening to aid them as they cook. Lightly glaze with egg yolk.
Bake at 180 degrees c for 15 mins till slightly golden. Cool on a wire rack. Store in a sealed container. Make the night before for the next day!
Serves: Makes 12 coffee buns
Top tip: The coffee taste in these buns is subtle – for a stronger coffee taste simply double the quantity of instant coffee.