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York Buns


Original Receipt from J.Salmon cookbook 'Yorkshire Teatime Recipes'.

York Buns
Little round buns filled with currants and mixed peel.
1 lb flour
1 oz baking powder
Pinch of salt
6 oz butter, softened
6 oz caster sugar
6 oz currants
2 oz chopped mixed peel
2 eggs, beaten
1/2 pint milk (approx)
Beaten egg or milk for glazing

Set oven to 425° F or Mark 7. Grease baking sheets. Sift the flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar, currants, mixed peel and beaten eggs with sufficient milk to produce a fairly stiff consistency. Shape into small rounds with floured hands, brush with beaten egg or milk and place on the baking sheet. Bake for about 15 to 20 minutes until golden. Transfer to a wire rack to cool.

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