Sarah Buttler's jammy buns: Today

Ingredients

Makes: 12

• Shortcrust or sweet pastry
• 110 g caster sugar
• 110 g butter
• 2 eggs beaten
• ½ tsp vanilla extract
• 110g self-raising flour sieved
• Jam of your choice or a mix of jams/chocolate spread
• 2 tbsp icing sugar to decorate

Method

1. Preheat oven at 200C/180C fan/gas 6.

2. Mix the caster sugar, butter, eggs, vanilla, and flour until pale and fluffy with a mixer.

3. Line your bun tin with cases and using a scone cutter about the same size as the base of a bun case, cut out 12 discs of thin pastry and place in the bottom of each case.

4. Place 1 tsp of jam into the case on top of the pastry discs, place in the centre leaving space around it.

5. Place a generous tbsp of bun mixture on top of the jam and add a little cross from thin strips of leftover pastry to decorate.

6. Ensure that all cases have the same quantity of jam and bun mixture so they will bake evenly.

7. Bake in oven for 15-18 minutes until golden.

8. Cool on a wire rack and dust with icing sugar.