Gluten Free Triple Chocolate Hot Cross Buns

Place the white mix or flour in a bowl along with with cocoa powder, yeast and sugar and mix well.

Warm the milk in a saucepan, it shouldn't be boiling but warm to the touch.

Make a well in the flour mix and pour in the milk and also add the egg, beat well with a wooden spoon to bring the mix together. The mix should be more like a batter (this will thicken as it proofs)

Add the chocolate chips or chunks and gently fold them into the mix. They will melt as the batter will be warm from the milk.

Leave in the bowl and cover with either a damp towel or cling film. Place in warm spot to prove for an hour. The mix will double in size.

Once proved grease and line a baking tray or two, carefully split the mix into 8, the dough will barely be handleable but with well floured hands you should be able to pick the dough up and lightly form into bun shape on the trays. Make sure there is room between them as they will expand a bit.

Mix 20g of flour with a little water (you may need more of less than stated) to get a fairly runny mix to make your crosses. You can pipe these or make them more rustic by using a spoon and slowly drip it across. If you like brush with a little melted butter for a glossy top.

Place in an oven preheated to gas mark 7/220c and bake for 25 mins. The buns should sound hollow if tapped on the bottom.

Remove from the oven and allow to cool before serving.