20 minute carob hot cross buns.

Quick, yeast-free hot cross buns made with carob powder, warm spice and sultanas. Ready in just 20 minutes of baking.

Dietary: Vegetarian, Dairy Free Option
Baking Time: 20 minutes
Makes: 9 buns

Ingredients:
2 cups self-raising flour
1/4 cup The Carob Kitchen Organic Carob Powder
2 tablespoons coconut sugar
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup sultanas or raisins
3/4 cup milk of your choice
1/4 cup melted coconut oil
1 teaspoon vanilla

For The Crosses:
1/4 cup plain flour
4 tablespoons water

Glaze:
1 tablespoon golden syrup, apricot jam or maple syrup, gently warmed (thin with 1 tablespoon water if needed)

Method:
Preheat the oven to 180°C and line a rectangle tray with baking paper.
In a large bowl, combine all the dry ingredients.
Add the milk, melted oil and vanilla and mix until just combined. Don't overwork the dough.
Turn out and knead lightly if needed, then divide into 9 equal balls and place close together on the tray.
Mix the flour and water into a thick paste and pipe crosses over the buns.
Bake for 20 minutes until risen and firm.
Brush the warm buns with the glaze for shine.

Storage:
Keep in an airtight container for up to 2 days, or freeze for up to 2 months. Toast or warm before serving.

Tips:
Brush the glaze on while the buns are still hot so it soaks in.
Pipe the crosses slowly in one steady line for neat, even crosses.