Nutty Drop Buns

Makes about 12 buns

120g butter

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

TOPPING

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.