To make the dough
4 cups self-raising flour,1/3 cup caster sugar,1 tsp baking powder,2 cups cream,¼ cup milk,
½ tsp cinnamon,1-tab cocoa or drinking chocolate,½ cup currants (raisins, mixed peel or chocolate chips all work fine)
To make the crosses
1 cup flour mixed with 1/2 cup of water, mix until you have a paste. Place in piping bag (a zip lock bag with the corner cut out works fine).
Pre-heat oven to 200°C
Place all ingredients into a bowl and gently mix until all is combined.
Turn out onto a lightly floured bench.
Roll into 12 balls (60 grams each), be careful not to work the dough too much.
Line a baking dish or tray with baking paper (a cake tin is fine).
Place balls into the dish, leaving a 1 centimetre gap between each one.
Bake in a pre-heated oven for 10 minutes then take out and pipe flour mix on top of buns.
Bake for a further 25 mins until lightly brown.
When slightly cooled, brush with warm honey or jam to glaze.
Eat with lashings of butter and jam.
Galley Tip: 1/2 cup = 64 g or 2.25oz, 2/3 cup = 85g or 3oz, 3/4 cup = 96g or 3.38oz 1 cup = 128g or 4.5oz
1 cup = 236ml 1/2 cup = 120ml