This recipe is from What's cooking by Eva Batt first published in 1973 by the vegan society. I think it is the one of the first vegan recipe books I bought, I was 19 in that year.
These raspberry buns are very popular with the whole family, when you make them they will disappear very quickly.
10 oz. self raising whole wheat flour
Pinch of salt
3 and 3/4 oz. vegan margarine
3 and 3/4 oz. soft brown sugar
3-4 tablespoons soya milk
Jam
Heat oven to mark 5, 400F, 200C. Grease baking tray, sift flour and salt, rub in fat, add sugar and mix well, add milk to make a stiff dough.
Turn onto a floured surface and form a roll. Cut off pieces half to three quarters of an inch thick and place on a baking tray. make a hollow in the centre of each and use a teaspoon to fill with jam.
Brush round edges with soya milk and bake for 15 to 20 minutes until golden brown.
Let me know when you are cooking them and I will pop round.
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