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iced fingers

Janet realised she’d get cheaper entry to the Driffield Show if she entered the competitions. She found a recipe on the back of a flour packet, made it, and such is her skill she won first prize in the Cake tent. 

So here we present, with thanks to Janet... 


560g Strong White Flour 
100g Raisins
10g Milk Powder
60g Caster Sugar
5g Salt
50g Butter or Margarine
25g Beaten Egg (Note: this is less than a whole egg!)
275ml Warm Water
6g (1 sachet) Dried Yeast

for the icing you will need

225g Icing Sugar
1 1/2 tbsp Water

Sieve the flour into a bowl and rub in the butter. Form a well in the middle of the mixture and add all the other ingredients into the well. 

On a floured surface knead for 10 minutes. The more you knead at this stage the lighter the buns are. 

Place the dough into a large bowl, cover and leave in a warm place for about an hour to rise, (the dough should double in size). 

Divide the mixture into 16 cigar shapes. Place the shapes onto a greased baking tray, cover and leave for another 30 minutes at room temperature (until the dough has risen again). 

Bake for 10 - 12 minutes at gas mark 7, 220 C, 425 F. Place on a cooling rack.

When the buns have cooled make up the water icing and spread evenly across the top of the buns. 

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