Before I get to the coconut bun recipe… a little news. Thrilled to see my photograph for Welsh cheese cakes included in (bread and cake section) the 3rd edition of the Essentials For Living text-book. Published by Gill & Macmillan this text-book is for the Junior Certificate Home Economics curriculum taught in schools throughout Ireland. The author used her own recipe and the recipe I posted for Welsh cheesecakes was from an old cookbook my mother used in her teacher training days.
My niece is sitting her junior cert this year and I hope she and the thousands of other students enjoy making Welsh cheesecakes as much as I did during my school days. Somehow I feel this recipe has come full circle.
Home economics without a doubt was
one of my favorite subject at school. In my opinion cooking is an important life skill and should be taught in every school at all levels, food is a very important part of our wellbeing. Although it’s fun to bake all the sweet stuff, moderation is the key and a heavier weight should aways be placed on the healthier aspects of food and cooking. When my daughter was at university I remember her telling me that one of her uni friends didn’t even know what to do with a tin of peas and another couldn’t even make a cup of tea.
Easy to make, these coconut buns were another favorite from my school days, back then I remember them as coconut rock buns. The recipe uses the rubbing-in method for cake making. It’s ok if the coconut buns look a little rough around the edges and I am sure in our school days there were all shapes and sizes baked and probably some really were like rocks. With some help, younger kids will love making them too. Also, sturdy enough to withstand kids lunch boxes, making them a perfect home-baked treat. Adults… they are really delicious with a mug of tea.
(makes 10 or 12)
Recipe adapted from the Essential for Living Text Book by Eilis Flood
200g plain flour
1 teaspoon baking powder
pinch of salt
50g butter, diced
50g caster sugar
50g desiccated coconut
1 egg, beaten
a little milk (I used 1/4 cup )
2 tablespoons jam
2 heaped tablespoons desiccated coconut
You will need a non-stick baking tray.
How to make:
Preheat the oven to 200C/190Fan/Gas 6.
Sieve the flour, baking powder and salt into a medium bowl. Add the butter and rub in with your finger tips until the mixture resembles fine breadcrumbs.
Add the sugar and coconut, stir with a wooden spoon. Add the beaten egg and milk, mix until all the flour is incorporated and the mixture is of a stiff consistency.
Using a spoon and fork, pile 10 to 12 heaps of the mixture onto a baking tray. Bake for 20 minutes. Leave on a wire rack to cool.
Once cool enough to handle, decorate by brushing over the tops over with some jam and dip into coconut. Store in an airtight container and eat within one to two days.
Tip: You can warm the jam in a small pot over low heat for a minute if it is too thick to spread.
I would also like to thank the publishers Gill and Macmillan for my copy of the text book, the Essentials for Living.