Are these rock buns crisp or crunchy? … Crisp or crunchy? Or is that the same thing? Hmmm.
Recipe from the Caribbean Cookbook by Rita Springer.
225 g all purpose flour
1 tsp baking powder
1 cup flaked coconut or raisins or both
100 g granulated sugar
75 g softened unsalted butter
1 large egg
1 tsp vanilla extract
- Preheat the oven to 350 F or 176 C
- Mix the flour, baking soda, and coconut flakes or raisins in a medium mixing bowl and set aside.
- Add the sugar and butter to the bowl of a stand mixer and beat on medium high speed until creamy, 3 to 4 minutes. Add the egg and beat on medium low speed until combined. It's okay if the mixture looks grainy.
- Add the dry ingredients and mix until a crumbly dough forms. Use your hands to squish the dough into a ball. Weigh the dough and divide into 12 equal pieces, about 41 grams, and place onto a lined baking sheet. Bake the rock buns for 25 to 30 minutes or until the bottoms are golden brown. Let cool and enjoy!
- This dough becomes very crumbly after adding the dry ingredients. Just use your hands to squish everything together to ensure everything is combined.
- These are called rock buns for a reason. They are crisp throughout.
- Rock buns do not rise much or spread. You can tell when they’re done by checking the bottoms to see if they’re golden brown.
Random Words of... Something
So. What to talk about today?
I don’t know what to talk about today. I am glad that I stopped putting the story before the recipe. It removes the pressure to write something meaningful or related to the recipe.
Now I can type random things without feeling weird about it, although I should say something about rock buns for the SEO thing.
Obligatory Sentimental Story
My grandma is usually the one to make rock buns. She adds raisins as well as coconut and they are delicious.
The rock buns, not the raisins.
I do love raisins.