These buns are gluten free, yeast free, lactose free and sugar free - although they taste similar (but hopefully) better than shop bought hot cross buns the texture is more scone like. They are quick and easy to make, and most importantly taste good!
3 cups gluten free self-raising flour (I used Doves Farm)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
60g soya spread or olive spread
4 tablespoons xylitol
1/2 cup sultanas
1 egg beaten
1 very full cup lactose free milk (e.g. lactofree or unsweetened soya milk)
Preheat Oven to 220C
Sift dry ingredients into a large bowl
Rub in butter until mixture resembles fine bread crumbs. To get more air into the mixture lift and rub letting it fall back into the bowl.
Mix in the sultanas and the xylitol.
Stir in the beaten egg and milk to form a soft dough.
Turn onto a floured board, knead lightly.
Pat out to 1-1.5cm thickness (approximately). Using a 5cm cookie cutter, cut out the buns.
Place on baking tray with baking parchment and bake for 12 minutes.
Remove from oven, place on wire rack and allow to cool slightly.
Best served warm with butter (or spread) and maybe some jam too :) These buns are best eaten recently out of the oven. Once they have completely cooled they loose their lightness and become more solid in texture.
This was adapted from a yeast free hot cross bun recipe on www.bestrecipes.com.au