easter funday

(or how i learned to stop worrying and bake hot cross buns all year round).

i used this recipe with gluten-free flour (which requires a wee bit more milk).

music on, jewellery off, ready to go.

dry mix.

freshly kneaded, with sultanas and dark choc chips. left to rise under a tea towel.

after two hours, rolled into balls and left for another 45 minutes.

not buns as such. i blame the yeast.

they tasted right though.

agnes.

sarah.

aylish and josie.