A lovely treat, best eaten while still warm and very fresh.
Makes: 8
Takes: 15 minutes plus 15 minutes cooking time
Ingredients
4 oz (110g) self-raising flour plus a little extra for rolling
1/2 tsp baking powder
1 1/2 tsp butter or margarine
zest of 1/2 lemon
4 tbsp milk
1/2 oz (15g) soft brown sugar
3/4 tsp ground cinnamon
1 tbsp golden syrup
Method
- Preheat the oven to 220oC/200oC (fan oven)/Gas Mark 7 and line a baking sheet with non-stick baking parchment.
- Sieve the flour and baking pwder into a large mixing bowl. Rub in 1 tablespoon of the butter with your fingertips.
- Finely grate the lemon zest and stir into the flour. Gradually mix in the milk to form a soft dough - you may not need all of the milk. Gently knead the dough until smooth.
- Flour your work surface and a rolling pin. Roll out the dough to a rectangle 18 x 14 cm (7 x 5 1/2 inches).
- Spread the dough with butter, leaving a 1 cm (1/2 inch) border clear along one long side. Mix together the sugar and cinnamon and sprinkle over the buttered dough.
- Brush the border with water and roll the dough from the opposite long side up to the moistened border, pressing it gently to seal. Cut into 8 slices with a very sharp knife.
- Arrange the slices onto the prepared baking sheet, leaving space between each one. Bake for 12-15 minutes until light golden brown.
- As soon as the rolls have come out of the oven, warm the syrup until thin and runny (this only takes a few seconds in the microwave). Spoon a little syrup over each bun.
These are a bit fiddly to make, but worth the effort. The rolls can be frozen without the syrup so one option is to increase the quantities and freeze for a future occasion.
