Makes about 12 buns
170g self-raising flour
60g semolina or ground rice
85g Fairtrade golden granulated sugar
120g Fairtrade dates, finely chopped
60g walnuts, chopped
2 large eggs, beaten
1 tsp Fairtrade vanilla extract
1 tbsp Fairtrade coffee granules
120g (4oz) golden icing sugar
1 Preheat the oven to 190°C. Rub the butter into the flour and semolina or ground rice in a large bowl. Add the sugar, dates, and walnuts and combine.
2 Pour in the eggs and vanilla extract and mix to a stiff consistency.
3 Divide the mixture between 12 holes of a non-stick patty tin (the sort you would make fairy cakes in). Bake towards the top of the oven for approximately 10-12 minutes.
Leave the buns to cool. Make the icing by blending the coffee granules with 1 tbsp of boiling water. Then blend the coffee liquid with the icing sugar until the icing reaches drizzling consistency. Top each bun with icing and half a walnut, then leave to set.
Tip: Eat these on the day you make them. They are great for lunchboxes or an after-school treat.
Extract and images from the book The Fairtrade Everyday Cookbook by The Fairtrade Foundation, RRP $39.95, 2009.