I first experienced these buns as a child while visiting a Jamaican friend's family. I found the recipe a few years ago and find myself making the coconut ones more often. Their texture reminds me of the quick tea biscuits with raisens my Nana made. They go great with English tea
Coconut Rock Buns
(some people call them toto)
INGREDIENTS:
INGREDIENTS:
2 cups all purpose flour, sifted
½ cup soft butter
½ cup brown sugar
4 Tbsps. raisins* optional
1 teaspoon baking powder
2 medium eggs
1 teaspoon vanilla
4 tsps. milk
½ cup shredded sweet coconut
½ cup soft butter
½ cup brown sugar
4 Tbsps. raisins* optional
1 teaspoon baking powder
2 medium eggs
1 teaspoon vanilla
4 tsps. milk
½ cup shredded sweet coconut
DIRECTIONS:
1. Preheat oven at 360°F / 190°C. Grease baking sheet.
2. Using the finger tips, rub fat into sifted flour until mixture resembles fine breadcrumbs.
3. Add sugar, raisins, baking powder and coconut, mix in evenly.
4. Beat eggs and vanilla. Pour into flour mixture and combine then add milk slowly.
5. Combine mixture with the hands until a moist dough is formed.
6. With a spoon and a fork, divide dough into equal pieces and shape each piece into a “rocky cone” on the greased baking tray, sprinkle with coarse sugar'.
2. Using the finger tips, rub fat into sifted flour until mixture resembles fine breadcrumbs.
3. Add sugar, raisins, baking powder and coconut, mix in evenly.
4. Beat eggs and vanilla. Pour into flour mixture and combine then add milk slowly.
5. Combine mixture with the hands until a moist dough is formed.
6. With a spoon and a fork, divide dough into equal pieces and shape each piece into a “rocky cone” on the greased baking tray, sprinkle with coarse sugar'.
7. Bake for 15 minutes or until done.
recipe & photo from trinigourmet.com
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