Rebecca’s hot crossed buns were an exciting treat the first time she brought them to elevenses. Since then she has made some every Easter, and each year they are still as exciting! She uses Delia Smith’s recipe as a base, with a few tweaks here and there. The main one is using our wholemeal flour instead of strong white, which produces a less fluffy bun but packed with flavour.
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Chapatis
Writing this recipe feels more daring than writing the others I think this is because we are giving it a recognised name rather than a descriptive one, implying that these chapatis are the same as the traditional Indian ones. While the chapatis we make are excellent, they can never be quite as good as those you eat on the streets of small towns in India. Traditional chapati flour is ground finer than ours, and we haven’t yet perfected the Indian chapati makers’ technique of rolling and turning the chapatis in the same movement and of thinning them by throwing them from hand to hand with panache.
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