Gold Digger Buns

Get baking these yummy buns. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 6 dried 'ready to eat' style apricots
• 60g butter
• 110g self-raising flour
• 30g or 2 rounded tablespoons caster sugar
• 1 egg

Step 1

Before cooking, wash your hands and put an apron on. Weigh, measure and count all the ingredients. There should be enough for six buns using the quantities shown.

Step 2

Start by cutting up the apricots with a clean pair of scissors. And remember, when using scissors everyone knows, it’s best to point them at your toes.

Step 3

Put the flour and butter in the mixing bowl and rub them together your fingers. Just imagine you are tickling until it becomes little crumbs.

Step 4

Add the chopped apricots and the sugar to the bowl and mix them together with the fork. Now break the egg into a cup and whisk it with the fork.

Step 5

Add the whisked egg to the mixture in the bowl and stir it until it becomes soft dough. If it is too sticky, you can add some more flour.

Step 6

Lightly flour your work mat with the dredger then put the dough on top. Now break the mixture into six similar sized pieces and put them on the baking tray lined with baking paper.

Step 7

You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 160ºC Fan/180ºC/Gas 4 for 15–20 minutes.

Step 8

Leave your Gold Digger Buns to cool down on the baking tray, then you can eat them!

Step 9

Serving suggestion: eat with some fresh grapes for a lovely fruity treat. This dish can be frozen for up to one month...

Print instructions