In the interest of being upfront, there’s something I should mention about this recipe for Coffee Buns before we get started… They contain no coffee. None at all. Let me explain…
There’s a few bakes that Granny talks about more than others, most of which I’m pretty familiar with. Coffee Buns however are one that she has always mentioned when we discuss recipes, yet I couldn’t ever recall her making them, or even seeing them in any other capacity.
As it turns out, Coffee Buns are a bake that Granny remembers from her first ever after-school job in a local cafe in Haddington. As a teenager Granny would sell Coffee Buns alongside a cuppa, hence being called Coffee Buns. So as it turns out, the name simply comes from the fact they accompanied a cup of coffee and not because they have any taste or flavourings of coffee.
In fact, they’re really a very basic, almost biscuit-like bun, with sultanas and treacle through. I’m sure they’re lovely with coffee but as a tea drinker myself, I can confirm they aren’t exclusively nice to those who prefer a Latte or Cappuccino. The kids even enjoyed them with a juice and glass of milk!
- 85 g Caster Sugar
- 115 g Butter (at room temperature)
- 1-2 tbsp Treacle
- 1 Egg
- 225 g Self-raising Flour
- 60 g Sultanas
- Pre-heat your oven to 190°c (170°c for fan-assisted ovens or Gas Mark 5) and grease a couple of baking sheets with a little butter.
- In a large bowl, cream the sugar and butter until light and fluffy.
- Add the egg and mix until combined. Add the treacle and mix through.
- Sift in the flour and add the sultanas. Mix until you have a soft sticky dough.
- Take 1-2 tbsp of the dough and roll into a ball, before placing onto your pre-greased baking sheets. Repeat with the rest of the dough, leaving spray between each bun.
- Gently flatten each bun a little before baking in your pre-heated oven for 15-20 minutes.
- Allow to cool on the baking sheets a little before transferring to a wire rack to cool completely.