The Sunday Mail
THESE tea time, or any time, treats are absolutely delicious. You need to try them. Do not use zviyo (finger millet) to prepare sadza only. You can do more with zviyo to enjoy this highly nutritious grain, beginning with these rock buns. Make sure you use zviyo that is grit-free if you want to enjoy these.
Ingredients
Half cup castor sugar;
One-and-a-half cups self-raising flour;
Half cup zviyo;
Half cup custard powder;
Half teaspoon salt;
Half cup raisins, chopped;
One-and-a-half teaspoon heaped butter/margarine;
One cup milk maas;
One egg, lightly beaten;
One teaspoon essence
Directions
- Get your ingredients together. Preheat oven to 180 degrees Celsius. Line your baking sheet with baking paper and set aside.
- Put sugar and salt in mixing bowl. Sift self-raising flour, custard and baking powder into the same bowl. Add the zviyo and whisk until evenly incorporated.
- Rub in the butter/margarine until mixture resembles coarse breadcrumbs. Add the raisins. Again, mix until evenly incorporated.
- Make a well in the middle, add the lightly beaten egg, milk and vanilla essence. Gently mix until just combined, taking care not to overmix as this will result in tough-textured rock buns.
- Take lined baking sheet and drop spoonfuls of the rock bun batter onto the tray, spacing them about two centimetres apart. Bake in preheat oven for 15-20 minutes or until golden brown.
Enjoy! — Zimbokitchen
