Lock-down recipe #2

Lock-down recipe #2

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Welcome to our church lock-down recipe #2! This time it’s for Queen Cakes – or you may know them as Fairy Buns.

We’re sharing these recipes to make amends for being closed whilst during the lock-down – and for people subsequently missing out on the cakes, buns and biscuits that would have been on offer at the Coffee Morning, Afternoon Tea and Summer Fair.

To see our lock-down recipe #1, for flapjack, please go to this post.

#2: Queen Cakes – aka Fairy Buns

You’ll need the following ingredients for this ‘all-in-one’ mixture:

  • 4 ounces (100g) margarine;
  • 4 ounces (100g) caster sugar;
  • and 4 ounces (100g) self-raising flour;
  • 1 level teaspoon of baking powder;
  • 2 eggs;
  • Optional: 2 ounces (50g) of dried fruit or chocolate chips

Then you’ll want 12 bun cases; a bun tray; an oven pre-heated to 400 degrees F, 200 degrees C or Regular 6; and a shelf in the centre of the oven.

Method

Mix all the ingredients together until smooth – do not over mix

Add the fruit or chocolate chips (if using)

Fill the bun cases with the mix

Bake for about 15 minutes

The buns should be evenly browned and springy to the touch

Allow to cool and enjoy!

Other things to try…

If left plain, the buns can be decorated with icing, chocolate, coconut – or filled with cream or jam. But wait till the buns have cooled! Those in our picture above have fresh cream in them.

So, that’s our lock-down recipe #2! Please use the comment section below to let us know how you get on – and look out for our next recipe, which will be for Ginger biscuits. We’ve had offline comments on the flapjacks, that our recipe was a little less sticky and a little less crumbly than others that have been tried. So, go on, give it a go if you haven’t already…

A preview of lock-down recipe #3:

lock-down recipe #3 XL ginger nuts
Next up – ginger biscuits

stjohnstmarkchurchbury

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