These spiced raisin buns, traditional in Newfoundland, are a cross between a soft cookie and a biscuit. Typical of Newfoundland hospitality and generosity, the lovely lady who finally shared this recipe with me had thus far met every request for the baking instructions with a freshly baked batch of Lassy Buns instead.
These sweet and flavourful “buns” are the perfect accompaniment to an afternoon cup of tea. They soften and the flavour becomes even deeper and richer if you can suffer leaving them in an airtight container for a day or two, but I can never restrain myself that long. I prefer mine served warm.
Newfoundland Lassy Buns
- 3 cups flour
- 1/2 cup sugar
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 cup raisins (soaked in boiling water for 10 minutes)
- 1/2 cup butter (melted)
- 1/2 cup molasses
- 1/2 cup milk
- 1 egg
- 1 tsp. vanilla
- Heat oven to 400°F. Line a baking sheet with parchment paper.
- Mix together all dry ingredients in a large bowl.
- In another bowl, combine melted butter, molasses, and milk, then add egg and vanilla.
- Add wet ingredients to the dry. Mix until just combined, then fold in the raisins. Let the dough rest for 10 minutes.
- Scrape dough onto a floured counter and knead gently just until smooth. It will be sticky.
- Flour the dough lightly and roll out to 1 inch thick. Cut into rounds and place closely on a baking sheet with edges just touching.
- Bake 12 – 15 minutes. Do not over-bake; you want these to be soft and moist.