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Raspberry and Frangipane Buns

They may look fancy and difficult to make, but these are so simple to rustle up. Raspberries and almonds have always been a perfect combination and these are no different. These wee yokes are perfect for a summer treat or even a dessert. You will be surprised how light and delicate they are, never mind how tasty. Once you try them, you will be looking for an excuse to make them every week. In reality you could even make it as a tart and serve with a dollop of fresh cream, how good does that sound?

Prep

25m

Cook

35m

Total

1h

homepage-image

Raspberry and Frangipane Buns

They may look fancy and difficult to make, but these are so simple to rustle up. Raspberries and almonds have always been a perfect combination and these are no different. These wee yokes are perfect for a summer treat or even a dessert. You will be surprised how light and delicate they are, never mind how tasty. Once you try them, you will be looking for an excuse to make them every week. In reality you could even make it as a tart and serve with a dollop of fresh cream, how good does that sound?

Prep

25m

Cook

35m

Total

1h

Ingredients

Method

Turn cooking mode on

Step 1

Make your shortcrust pastry (recipe for this is in notes). Get it onto a lightly floured surface and roll into 35x25cm rectangle and 5mm thick, or to the size or your baking tray. Roll your pastry into a 33x23cm baking tray, gently tucking the pastry into the sides. Take a knife and trim any excess pastry off and prick the base all over with a fork.

For

12

M

I

375

g

Shortcrust pastry

175

g

Butter, softened

200

g

Caster sugar

Your private notes

Only visible to you

Next

Made it?

Traditional Recipes,

Traybakes,

Wee Treats,

Pastry

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