Day 28 – Baking with Children
I mean, involve your children in the baking of this recipe, please don’t grate them into any baked goods, no matter how tempting that is when they won’t sleep/get dressed/eat/brush teeth or whatever the battle is with your little darling today!
225g Self Raising Flour
Pinch of Salt
50g Soft Brown Sugar (light or dark)
75g Raisins, sultanas or currants
Grease the wells of a 12 cup bun/muffin tin and preheat the oven to 220c/200c fan/Gas 7
Sift the self raising flour and salt together into a bowl then rub in 50g of the butter until it resembles fine breadcrumbs*. Then make a well in the centre of the bowl.
Pour the milk into the flour-butter mixture the stir in, using a round ended knife if you have one.
Once the mixture has come together, turn it out onto a lightly floured surface and knead until fairly smooth. Then roll the dough into a rectangle roughly 1/2cm thick and 30cm by 18cm in size.
Then spread the remaining 25g of butter (you can soften this with a very quick microwave blast) over the whole of the dough. Then sprinkle with cinnamon, the brown sugar. Use a spoon to gently press this into the dough. Finally scatter the dried fruit on top.
Roll the dough up along the longest edge (the one that gives you a long thin sausage shape) then cut into slices 2.5cm thick (roughly!) and place one into each well of the greased bun or muffin tin. You can sprinkle some more sugar and cinnamon on top if you want.
Bake in the pre-heated oven for 10-12 minutes. The smunchkins should be golden brown in colour. If you’re eating these warm an extra dollop of butter on top is yummy!
*You might find grating the butter makes it easier to get it to this stage.