This is paying homage to my first ever recipe – the one that opened my eyes to baking. Once a term at primary school, aged 5, we would have a cooking lesson with Mrs
Put the flour, almonds, baking powder and butter into a bowl and then rub the mixture together using your thumb and fingers. Simply pick up bits of the mixture, rub it and then let it fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir in the sugar, then using a wooden spoon, make a well in the centre of the bowl and add the egg and vanilla and stir this all together. Then put your hands in the bowl and squidge the mixture together. If the mixture is a little dry, add
Put heaped tablespoons of the mixture onto the lined baking sheet, being sure to leave enough room for them to spread out. You should have enough mixture for about sixteen buns.
Using a floured finger or the end of the wooden spoon, make a dent in the top of each bun and spoon in
Once the buns are baked, remove them from the oven and top up each bun with a little more raspberry jam, then leave to cool. This is the bit I always find the hardest, and have always found the hardest: leaving the buns to cool down enough to be eaten. Most of the time I just had to dig in the moment they came out of the oven, which would always result in me burning my tongue a little on the super-hot raspberry jam!
© Lorraine Pascale, 2017. Images: © Myles New, 2017.