These buns are very simple to make.and they take me back to my child hood memories. In 1970's the availability of biscuits or buns were very limited. Compared to today can say its almost 1 %. But that time we really enjoyed what we had.
In every little village shop there were several huge bottle filled with these buns, tea rusks, Ghanakatha, or wiskiringha. As far as I remember we got 2 for 10 cents. I used to share with my one and only sister when we go back home from school.Those are the options we had to select from. The taste was awesome with the sugar on top. It overpowered the taste of bicarb as I understand now. But with a hot cup of ceylon tea............... nothing else goes well than these biscuits.
We had the chance of going to the bakery directly to ask for the hot buns too. The smell spreds all over the village when baking. I thought of sharing this to keep our traditional way of baking for next generations.
When doing this add eggs one by one to get the right consisitency.
Rock Buns / Gal Banis
- 500g Plain Flour
- 2 Tblsp Milk Powder
- 1 Tblsp Vanila
- 2 Cups/400g Caster sugar
- 2 Tblsp sugar crystals
- 2 tsp Bicarb.
- 5 very small eggs or 2 or 3 large eggs.
- Mix the sugar and flour.
- Then add milk powder and vanila.
- Add eggs one by one to get the right consistency.
- Then add bi carb.
- Knead several minutes.
- Then add flour on the bench top and knead again adding flour if necessary.
- Make balls to the size you wish. ( It will spread and leave space in between)
- Bake 180 15-30 min.