Vegan hot cross buns
What says Easter better than hot cross buns? Try this vegan version, using dairy-free spread and almond milk. Cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours
Easy Easter biscuits
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 40
Skip to ingredients
- 250g unsalted buttersoftened
- 140g golden caster sugarplus extra for sprinkling
- 1 medium eggseparated and beaten
- 1 lemonzested
- generous grating of nutmeg
- 300g plain flourplus extra for dusting
- ½ tsp fine salt
- 60g currants
Nutrition: Per biscuit
- kcal100
- fat5g
- saturates3g
- carbs12g
- sugars6g
- fibre0.4g
- protein1g
- salt0.07g
Method
step 1
Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
step 2
Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
step 3
Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
step 4
Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.
