Raspberry & Rose Iced Buns

Ingredients

Dough:

1T caster sugar

25g Westgold Unsalted Butter

2c self-raising flour

Pinch salt   

1c butter milk

1/2c mashed potato

1 egg, beaten

Raspberry jam

Icing:

3/4c icing sugar

40g Westgold Unsalted Butter, soft

1-2T Westgold UHT Milk

1-2T freeze dried raspberry powder

Rose water to taste

Method

To make the dough:

Preheat the oven to 200°C.

Grease and lightly flour a 19cm x 28cm slice tin.

Place flour, salt, sugar and butter in a bowl and rub the butter in with your fingers. Make a well in the centre.

Mix together the beaten egg and mashed potato and pour into the well. Add the butter milk and mix gently with a table knife until it just comes together.

Tip the mixture out onto a floured bench and gently press together to form a rectangle. Try not to over mix as it is a light soft dough, similar to a scone.

Cut into 8 even pieces, flatten out slightly into circles, put a teaspoon of jam in the centre, fold the dough over and around the jam to conceal the jam inside and pinch gently together. Place joined side down on the tray. Brush tops with a little extra buttermilk.

Bake for 14-16 mins until lightly golden and cooked through. Set aside to cool.

To make the icing:

Place icing sugar, soft butter and raspberry powder in a bowl. Add enough milk to make a spreadable icing.

Beat with an electric mixture until light and creamy.

Add a few drops of rose water to taste.

Spread over cooled buns and sprinkle with extra raspberry powder if desired. Serve with butter.

Note: these are at their best served on the day of baking. You can save time by reserving a 1/2c mashed potato before adding the milk, salt, pepper and butter etc when making mash for a meal.