Gold digger buns Recipe
- 110g/4oz self-raising flour, plus extra for dusting
- 60g/2½oz butter
- 6 dried, ready-to-eat apricots, chopped
- 30g/1Âźoz caster sugar
- 1 free-range egg, beaten
- seedless grapes, to serve (optional)
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.
- In a bowl, rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs.
- Stir in the apricots and sugar.
- Gradually add the beaten egg and stir until the mixture comes together as a soft dough. If the mixture becomes too sticky, add a little more flour.
- Turn out the dough onto a lightly floured work surface. Cut it into six equally sized pieces and roll each into a ball. Arrange the balls onto the prepared baking tray.
- Bake the buns in the oven for 15-20 minutes, or until golden-brown on top and cooked through (a skewer inserted into the centre of each should come out clean). Set aside to cool, then eat with grapes, if desired.
