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150g softened butter
150g brown sugar
One large egg, beaten
One egg yolk, beaten
(Hold back a little of the egg mix for glazing)
Two dessertspoons of instant coffee mixed with around 80 mls of hot water (left to cool)
300g self raising flour
80g currants or sultanas
Preheat the oven to 180C and line 2 trays with greaseproof paper.
Mix the sugar and butter with an electric mixer until it’s light and fluffy. Add in the egg and coffee and mix well. Beat in the flour until you get a stiff dough. Then fold in the currants or sultanas.
Roll spoonfuls of the mixture into balls the size of golf ball. You should get 12.
Put six balls on each tray leaving space between each coffee bun.
Flatten slightly with your hand. Lightly glaze with the remaining egg yolk mixture.
Bake at 180C for 15 mins until lightly golden. Cool on a wire rack.