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I know its a bit late but i guess you could skip the star- crossed bit on the top and you’d still have delicious, fragrant tea cakes. Totally vegan and gluten- free, lightly spiced and studded with sweet sultanas and citrus zest. Best serve toasted with plenty of freshly brewed tea. I got this recipe from Pig in the Kitchen and tweaked it ever so slightly.


(Makes 6, Gluten- free, Vegan, Nut- free)

  • 150g Corn Flour
  • 100g Rice Flour (or other Gluten- free blends)
  • 1 1/2 teaspoons of Dried Fast Action Yeast
  • 1/2 a teaspoon of Xanthan Gum
  • 2 1/2 tablespoons of Soft Light Brown Sugar
  • 1/2 teaspoon of Sea Salt
  • 1 teaspoon of Mixed Spice
  • 1 teaspoon of Cinnamon
  • zest of 1 Lemon and 1 Orange
  • 50g vegan Butter
  • 225ml warm Water
  • 100g Sultanas


For the star- crosses:

  • 4 tablespoons of Rice Flour
  • 1 1/2 tablespoons of Cornflour
  • scant pinch of Xanthan Gum
  • 1 1/2 tablespoons of Icing Sugar
  • 2 tablespoons of water (or just enough to make a paste)
  1. Heat your oven to 170c, line a baking tray with parchment
  2. Sift the flours into a large bowl and stir in the yeast, salt, sugar, spices and zests
  3. Add the warm water slowly and stir until you have a smooth batter/ dough
  4. Fold in the sultanas and leave somewhere warm for 10 minutes
  5. Carefully spoon the mixture onto your tray, 2 heaped soup spoons for each bun
  6. Combine all the paste ingredients and stir until smooth
  7. Use a piping bag to nozzle 4 lines (= star) ono each bun
  8. Sprinkle each bun with a we bit more cinnamon and leave for a further 5 minutes
  9. Bake for 15 minutes or until the buns sound hollow when tapped