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| INGREDIENTS | METHOD |
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Makes approximately 18 buns (you can freeze them) 320 g Glutano Bread & Cake Mix 190 g Butter/Margarine 250 g Sugar 4 large Eggs 1 Heaped teaspoon Gluten Free Baking Powder Half a teaspoon Vanilla Essence Icing Sugar 250 g Cream |
1. Beat the butter and sugar until light and fluffy. 2. Beat in the eggs one at a time with a sprinkling of Glutano Bread & Cake Mix. 3. Fold in the remaining Glutano Bread & Cake Mix and baking powder. 4. Add the vanilla essence, and stir. 5. Spoon into prepared bun cases - do not overfill. 6. Bake in the centre of your oven 180 C/ 350 F/ gas mark 4 for 20 minutes. Or until risen and firm to the touch. 7. When cool, hollow out the top of the bun and fill with cream. 8. Replace top and scatter with icing sugar |