No-fuss hot cross buns

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• Paulas

  04 April 2011

  Paulas commented on this recipe

  I have just made these and I felt the need to advise that they are terrible, The worst item I have ever made from ten years (and a bit more) of subscribing- and cooking with Good Food. I admittedly, do take a bit of salt, but there is none at all in this recipe (this the only one I have subsequently looked at, that does not include just, at least, a pinch of salt) Plus, when the buns came out after the said cooking time, they were pale,insipid, doughy.and not ccoked Basically, sorry GF, but a disaster

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• JulieZ

  12 April 2011

  JulieZ rated and commented on this recipe

  

  Thank goodness, I thought it was just me! I was really disappointed with these buns - mine also came out doughy and pale. They're not too bad toasted but, because they're so thick, you have to stick them under the grill and the marzipan falls off every time. I wouldn't recommend them.

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• lottieclotty

  16 April 2011

  lottieclotty commented on this recipe

  have to agree - these were a disapointment - and im glad its not just me as i dont normally have failures with my baking ... i left for just over the 3 hour s minimum resting time to make sure they had had chance to do something but they came out heavy, solid- also agree that the timings were out - had to give them a good bit longer as they were barely coloured and doughy in the middle otherwise . tried toasting to see if that helped but not much. to be honest my son suggested they were sent to a war zone as weapons as a well aimed throw with one could injure you!!

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• keithos

  20 April 2011

  keithos commented on this recipe

  I would like to echo the sentiments of the other posters here. This is a terrible recipe, worst thing I've ever made I think - the whole batch went to waste. Surely the 1/4 tsp of mixed spice is a misprint? It was almost undetectable in the finished product and the resultant taste was a hard, dense and dry unsweetened scone type thing. They may be 'a hit with the kids' but only as a cricket ball substitute.

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• LoobyLu

  20 April 2011

  LoobyLu commented on this recipe

  Poor recipe. I've just made these to take into the office for the last day before Easter. They've come out looking pale, solid and very unappetising. I won't be taking them in tomorrow. I'd be too ashamed. Wish I'd looked up these comments before I tried the recipe and wasted my evening.

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• LoobyLu

  20 April 2011

  LoobyLu rated this recipe

  

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• poysie

  21 April 2011

  poysie commented on this recipe

  I can't give these even one star as they were HORRIBLE!!!! Ditto all the above comments! Lucky chickens because they really are not worth eating, toasted or not . . . I honestly cannot believe that these were ever tested. What a waste of ingredients, electricity and time.

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• shaz

  28 April 2011

  shaz commented on this recipe

  These looked so nice in the accompanying photo but what a DISASTER. I agree with all of the above comments, they were pale, and very solid. Nobody could eat them as they were far too hard. Threw them out for the birds but they even avoided them. This was one receipe that certainly did not work and I think GF owes all their subscribers an apology for making us look like bad cooks!!!

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• Janaharp

  25 March 2013

  Janaharp commented on this recipe

  Very dissapointed with this recipe. Although I found it a bit suspicious that there is no sugar / milk / egg / butter or oil in the recipe...

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http://www.bbcgoodfood.com/recipes/1161651/

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Ingredients

• 500g plain flour
• ½ tsp dried yeast
• handful raisins
• ¼ tsp mixed spice
• 50g marzipan
• 1 tbsp granulated sugar

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Low-fat

Ingredients

• 500g plain flour
• ½ tsp dried yeast
• handful raisins
• ¼ tsp mixed spice
• 50g marzipan
• 1 tbsp granulated sugar

PER SERVING

173 kcalories, protein 4g, carbohydrate 39g, fat 1 g, saturated fat 0g, fibre 1g, sugar 7g, salt 0.01 g

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