First off, I want to say that this recipe appears to be simple, but if you’re underprepared, as I was, it can be menacing. These delicious things… got the better of me. (Flashback to me scrambling in kitchen, screaming for more cardamom, stacking towers of dirty dishes, tripping on cat, and accidentally nuking North Korea)
That said, if you do things in the right order, you can make some cute and yummy little snacks for an afternoon snack. Don’t let that last paragraph scare you away. 🙂 I will do my best to rewrite the recipe I followed to make things clear and simple for you.
Original recipe is from The Great British Bake-Off At Home. My brother got it for me for my birthday. The original measurements were in weights, and I *kind of* converted them into US measurements.
(Did I also mention I got tired of making tiny discs, and lazily made a two-layer cake?)
- 2 medium egg whites, room temperature
- 2 eggs, room temperature (Note, you will crack a total of four eggs)
- fat pinch of salt — as the cookbook says, “Good pinch”
- 130g caster sugar* (about 1 cup)
- 1/2 tsp grated lemon zest (or 2 tbsp lemon juice)
- 1/4 tsp ground cardamom
- 180g self-rising flour** (about 1 1/2 cups)
- 100g butter (or 1/3 a cup, or just under one stick)
- 150ml milk, room temperature (2/3 cup)
- Read this entire recipe before starting anything!
- Melt the butter, and let it cool to room temperature.
- Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
- Beat salt and the two egg whites to form stiff peaks. Set aside.
- In a separate bowl, beat the sugar, lemon zest, and whole eggs until it reaches the ribbon stage (batter-like consistency). I recommend using a beater or stand mixer. Briefly whisk in cardamom.
- Add flour, butter, and milk in that order to the egg mix, while gently folding with a rubber spatula. Don’t overmix. Gently fold in egg whites.
- Pour into greased tin — you may have a tart pan, or a bun tin. I had a mini-muffin tin. Bake for 8-12 minutes. They are done when they spring a little when you press the middle. They’ll be golden in color, and pull away from the edge a bit.
- Cool a minute in the tin, then flip them out and let cool on a wire rack.
- Make an icing. You can whip up your own using powdered sugar, butter, and lemon juice, or follow the recipe below for a cream cheese version. Spreading the icing is easier when the buns are cold.
- Eat within two days. Keep in a sealed container.
*caster sugar is a consistency between granulated and powdered sugar. Just blend some granulated sugar in a blender or coffee grinder until the grains are a little smaller.
**if using all-purpose flour, add 2 tsp. baking powder, and 1/2 tsp salt.
Here is the skeleton recipe I used for icing:
Soften 5 oz. of cream cheese. Blend together with 1/2 cup powdered sugar, 4 tsp. lemon juice, and 1/4 tsp cardamom. Add more sugar as needed to create desired consistency.
Hope these work out for you! Mine were a big hit, even among the more picky eaters I know. 🙂 Have a wonderful day.