Serving size: Serves 8
Cooking time: Less than 30 minutes
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

Per serve:
970kJ
2.27g fat
0.7g sat fat

INGREDIENTS

METHOD

Preheat oven to very hot, 220°C. Lightly grease an oven tray. Sift 2 cups self-raising flour into a large bowl. Lightly rub in 30g low-fat spread, using fingertips, until well combined. Stir in ¼ cup sultanas and 2 tablespoons caster sugar. Make a well in the centre of flour mixture. In a jug, whisk together ¾ cup low-fat milk and 1 egg. Pour into well all at once, reserving 1 tablespoon. Using a palette knife, mix quickly to form a soft, sticky dough. Do not over-mix. Turn onto a lightly floured surface. Knead lightly. Break dough into 9 even pieces. Quickly roll into an oval (finger bun) shape. Place close together on a prepared tray. Brush with reserved liquid. Bake for 12-15 minutes until finger buns sound hollow when tapped. In a jug whisk together 1 tablespoon just boiled water and 1 tablespoon caster sugar. Brush over hot buns. Cool on a wire rack. Meanwhile, make an icing by combining 1 cup icing sugar in a bowl with 1 tablespoon just boiled water and a few drops of pink food colouring. Spread a strip down the centre of each cooled finger bun. Sprinkle with 2 teaspoons desiccated coconut. Store in an airtight container.



Top tip
These can be frozen separately if liked. Let thaw at room temperature – do not use a microwave as the icing will melt.



You'll find more delicious low fat recipes in this week's Woman's Day, on sale June 15, 2009.