Mary Cadogan's Mini Hot Cross Buns

The ultimate tea-time treat

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   1. Mix the flour, salt, sugar and spices in a large bowl. Add the butter, rubbing it in with your fingertips. Stir in the yeast and dried fruit.Heat the milk and water mixture to lukewarm, then stir into the spicy flour mixture to make a soft dough.
   2. Turn the dough out on to a lightly floured surface and knead for 5 minutes until it is smooth and no longer sticky. Divide into 20 equal-sized pieces and shape each into a small ball. Set in rows, a little apart, on a lightly buttered baking sheet, about 32cm square or equivalent. Cover with oiled polythene (a large food bag is ideal) and leave to rise for 2 hours, when risen the buns will just touch each other.
   3. Preheat the oven to 200C/180C fan/gas 6. Blend the flour in a small bowl with 2 tbsp cold water to make a smooth paste. Spoon into a small food bag and snip off the corner. Pipe a cross on top of each bun. Bake for 15-18 minutes until they are nicely browned and sound hollow when tapped on the base.
   4. Remove to a wire rack. Gently heat the syrup, then brush thickly over the buns to serve.