Jamaican Sweet Buns
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||4 Teaspoon|
|Grated lemon peel||2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Raisins||3⁄4 Cup (12 tbs)|
|Shredded coconut||3⁄4 Cup (12 tbs)|
|Egg white||1 , beaten (For Glaze)|
|Sugar||1 Cup (16 tbs) (For Glaze)|
In medium bowl, combine flour, the 1/4 cup sugar, the baking powder, peel and salt.
Cut in butter until mixture resembles coarse meal.
Combine milk and yolks; mix into flour mixture to form soft dough.
Mix in raisins and coconut just to blend.
Evenly divide dough into six 4-inch greased tart pans; flatten tops.
Brush generously with egg white; sprinkle heavily with sugar (about 2 teaspoons on each).
Space apart on baking sheet.
Bake in preheated 450 °F oven about 15 minutes or until springy to the touch and well browned.
Cool in pans.