Raspberry buns

1. Place the flour and salt into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.

2. Stir in the Fruisana, make a well in the centre, beat the eggs together then add to the flour mixture. Mix well to form a stiff dough that is not sticky. If necessary stir in a little extra flour.

3. Turn onto a lightly floured surface and form into a roll. Cut into 16 pieces and shape into balls which should be slightly larger than a walnut.  

4. Place on a lightly greased baking tray.

5. Make a hole in the middle of each bun and fill with raspberry jam.

6. Bake in the oven; electric 200ºC, fan 180ºC, gas mark 6 for 15-20 minutes until golden brown. Cool on a wire rack. Best eaten fresh.

225g self-raising flour, sieved
Pinch of salt
75g butter
50g Fruisana Fruit Sugar
2 medium eggs
Raspberry jam, seedless is best