I am going to start a batch of Hot Cross Buns for tomorrow night Shall I do the Diabetic sugarless fruitless crossless no white flour version? Or should I do a fairly standard recipe with white flour and sugar. Decisions, Decisions
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I am starting/finished a new batch of Hot Cross Buns that has dried pineapple and currants. This recipe is only modified slightly from the original recipe which can be found here
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This year I plan to record the Hot Cross Buns I bake from Ash Wednesday to Easter. I made a batch of candied lemon peel in February, but have quite a few jars of orange peel from last year
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