Recipe of the Week

Gluten-Free Hot Cross Buns

1 pkt Basco Gluten-Free Bread Mix
3 tsp caster sugar
1 Cup milk
1 egg
2 tsp cinnamon
1 Cup Sultanas

Cross's

1 Cup Pure Icing Sugar
1 tbsp Nuttelex
a dash of water

Method:

1. Grease 8 hole large muffin tin, preheat oven to 180 degrees
2. Place Bread Mix, egg and milk in mix master and mix till combined.
3. Add cinnamon and sultanas and continue mixing until you get a muffin like consistency
4. Divide mix to make 8 large muffins
5. Bake for approx. 25 mins - depending on oven
6. Remove from oven and cool on a rack.
7. For the Cross mix, combine icing sugar, nuttelex and enough water to make a stiff icing.
8. Place icing into a sandwich bag and cut off a small part of the corner. Pipe a cross on the top of the muffin.

6yr old exclaimed that "these are much better than last year mummy".. Don't you love kid's!

The buns are pictured above, and only lasted as long as it took 6 people to sit around the kitchen table and eat them. I wish I could press a button and have more appear on the table. This recipe is good straight from the oven, or even on the day they are baked, but in true gluten-free style deteriorate quickly. They were OK the next two days but much better eaten the day of baking.

If you wanted them to be dairy free as well you could use the dairy free Orgran bread mix instead of the Basco one that I used.