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Rock buns with oatmeal

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I have never actually eaten a “real” rock bun, but these are lovely, even if they may not be exactly like the real thing.  Daughter loves these as a snack, and she also has a grand time helping me making them.

Cream 1/3 c (brown) sugar with 1/4 c margarine. Cut in 3/4 c GF flour and 1 tsp baking powder until fine and crumbly.  Stir in 1 1/4 c oats until thoroughly combined.  If you have any spices you want to add, like cinnamon or nutmeg (or mixed spice), add it in now.  Make a well in the middle of the mixture and drop in one beaten egg.  Combine until a stiff dough is formed, adding in a splash or two of milk if necessary.  At this point, you can add in a handful or two of dried fruit for traditional rock buns, or pass on this and move on to the next step for jam buns.

Using two forks or a medium-sized scoop, pile the dough in little lumps on your greased baking sheet.  They will spread slightly, so give them about an inch in between.  If making jam buns, use your finger (or a small child’s) to make a well in the top of each bun.  Spoon a bit of jam in each well.  Sprinkle with a bit of sugar if desired for both types of buns and bake at 350 F/ 180 c/ Gas Mark 4 until golden brown, about 15 minutes.


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