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Butterscotch Sticky Buns

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Serves: Makes 12

Ingredients:

  • 100g Western Star Unsalted Butter
  • 150ml Australian cream
  • 1/2 cup brown sugar
  • 1/2 cup flaked almonds
  • 2 cups self raising flour
  • 1 teaspoon cinnamon
  • 1 cup Australian milk

Method:

Melt 60g butter, cream and brown sugar in a saucepan until bubbling, stir in almonds, cook for two minutes until syrup is golden. Spoon into the base of 12 muffin pans.

Using fingertips, rub remaining butter into flour and cinnamon until the mixture resembles breadcrumbs. Stir in the milk with a butter knife to form a soft dough. Gently knead the dough on a floured surface until combined and pat out to a 2cm thick rectangle. Using a scone cutter, cut 12 rounds from the dough and place into prepared muffin pans.

Bake at 200°C for 15 minutes. Rest in tray for 1 minute, before using a spoon to scoop out and invert each sticky bun.

Cooking Time: 20 minutes

Hints:

Try adding different flavours to these sticky buns: pecans, macadamias, sultanas or chopped apple.

Photo: Butterscotch Sticky Buns