1. Preheat over to 160°C / 325°F. Grease two oven trays and line with baking paper
2. Beat butter, extract and sifted icing sugar in a bowl with an electric mixer until light and fluffy. Add cornflour and then flour in two batches.
3. With floured hands, roll rounded teaspoons of mixture into balls; flatten slightly with a floured fork.
4. Bake for 15 minutes or until a biscuit can be pressed gently without breaking; stand on tray for 5 minutes before transferring them to a wire rack to cool
5. Make butter cream
6. Sandwich biscuits with butter cream.
BUTTER CREAM – Beat butter, sifted icing sugar and rind into a small bowl with an electric mixer until pale and fluffy, beat in juice.
Eat and enjoy!
Home-made Easter hot cross buns in a muffin tin! Delicious served hot with lashings of butter.
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Easter Hot Cross Muffin Buns
Prep + cook time 1 hour 35 minutes (plus standing and cooling)
4 Teaspoons dried yeast
¼ cup caster (superfine) sugar
1 ½ cups warm milk
4 cups plain (all-purpose) flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
60g / 2 ounces butter
¾ cup sultanas
½ cup plain (all purpose) flour
2 teaspoons caster (superfine) sugar
1/3 cup water
1 tablespoon caster (superfine) sugar
1 teaspoon gelatine
1 tablespoon water
Whisk yeast, sugar and milk in a small bowl or jug until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
Sift flour and spices into a large bowl; rub in butter. Stir in yeast mixture, egg and sultana; mix to a soft, sticky dough. Cover; stand in a warm place for 45 minutes or until the dough has doubled in size.
Grease the muffin tins using cooking spray.
Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Divide
dough into 16 pieces and knead into balls. Place balls into muffin tray, cover; stand in warm place for 10 minutes or until buns have risen above the tray edge.
Preheat oven to 220°C / 425°F.
Make flour paste; place in a piping bag fitted with a small plain tube. Pipe crosses on buns.
Make buns for 20 minutes, or until they sound hollow to tap. Turn buns onto wire cooling rack, top side up.
Make glaze, brush warm glaze on hot buns. Cool.
Combine flour, sugar and water in cup.
Stir ingredients together and put into small saucepan over heat until sugar and gelatine have dissolved. Do not boil. (glaze has to be used immediately otherwise it’ll stick to you pans and make it hell to clean!)
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Note: All work surfaces and cooking utensils are cat hair free – Butters is a cat, she doesn’t actually cook 🙂
2 cups SR (self-raising) flour
4 tbsp cocoa
1 cup white sugar
180g / 6oz softened butter
1 cup milk
1 tbsp vanilla essence
Pre-heat oven to approx. 180 degrees C / 355 degrees F
Sift dry ingredients. Add softened butter, eggs, vanilla essence and milk.
Beat high for 3 minutes.
Place in greased and lined cake tin
Bake 50 minutes.
Allow to cool before adding frosting
Frosting / icing
2 cups icing sugar
180g / 6oz softened butter (do not melt)
1 tbsp milk
½ small lemon
Sift dry ingredients, add butter, lemon and milk. Beat until fluffy.