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Suffolk Buns


Pastry made from wheatflour and rice flour with butter, sugar, egg and caraway seeds. Rolled out c1ins thick, 2ins diameter and baked.

Said to be a trdition of St. Edmunds Day, (20th November) eaten with honey drizzled over.

Original Receipt from 'Framlingham Weekly News' - Saturday 28 December 1929

SUFFOLK BUNS. 1lb. of flour or ground rice, 1/4 lb. of lard or butler, 3 ozs. of sugar, 3 ozs. currants or 1 1/2 oz of carraway seeds. 2 eggs. 2 teaspoonfuls of baking powder, a pinch of salt, a very little milk. Roll the butter in the flour, then add all the dry ingredients. Beat up the eggs, add them, and make a smooth firm paste, using little milk possible. Roll out 1in. thick cut, into rounds, and bake on a buttered baking sheet in a moderate oven.

Original Receipt from the Suffolk Local Authorities website '1Suffolk';

Suffolk Buns

12 ozs Flour
4 ozs Ground rice
2 tsp Baking powder
4 ozs Butter
3 ozs Sugar
11/2 ozs Caraway seeds (or 3oz currants)
2 Eggs, beaten


Pre-heat the oven to 200C: 400F: Gas 6
Mix the flour, ground rice and baking powder together.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and caraway seeds and then add the beaten eggs.
Add milk, little by little until you have a smooth firm paste.
On a lightly floured surface, roll out to around 1inch thick.
Cut into 2 inch rounds and place on a greased baking tray.
Bake for 15 to 20 minutes until golden.

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