June 03, 2017

Jam Buns

Jam buns are such a quick and easy dessert (or lunchbox treat) to make that it almost seems too good to be true.

It's almost more of a serving suggestion than a recipe. You simply press unbaked plain biscuits into muffin tin holes, and dollop a bit of jam into the middle before baking as usual. You can leave them "open" style, or pinch the edges closed over the jam, however you like. Bake as if they were regular biscuits.

But, just in case you don't have a biscuit recipe handy, this is the one my mom used.

Jam Buns

Makes 12

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/3 cup butter
3/4 cup milk
1/4 cup jam

Preheat the oven to 450 F.

In a medium mixing bowl, sift together the dry ingredients - to be fair, I don't really sift, I aerate them with a whisk, but do whichever pleases you most. Add raisins, herbs, cheese, or any other additional flavourings at this time. Using a pastry-blender or a fork (and a lot of patience) cut in the margarine until the mixture is crumbly and the little lumps of fat are about corn-kernel sized. At this point, you can cover and refrigerate the mixture for up to a week before mixing up the biscuits.

Create a well in the middle of the mixture and pour the milk in all at once. Hold the bowl steady and, using a fork, stir rapidly and briefly until the dough comes together in a ragged mass. Quickly dump it out onto a clean counter, and knead very lightly and briefly until the flour is incorporated. You may need to add a little extra flour, but probably not. Go cautiously - too much flour makes tough biscuits.

Pat out the dough into a rough rectangle, no more than a centimetre thick (3/4 is better), and slice into squares. Push each biscuit into an ungreased muffin-tin well. Spoon a teaspoon of jam (whichever kind you like) into the middles. Don't over-fill them or the jam will boil over and make a mess when they cook (not the end of the world, but more work to clean up). You can leave them open, or pinch the corners closed, according to your preference. Bake for 12 - 15 minutes, or until they have gotten tall and golden. Let them cool for a few minutes, and then use a fork or spatula to lever each one out and onto a rack to cool.

Oh, and one more thing? You don't have to do the whole batch (although they're sure nice to have around). If you're making biscuits anyway, why not make a big batch, and put a few sweet ones in the mix? Perfect for smaller families.

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