Good Friday Food

These are buns cooked in commemortion of Good Friday 2011.

They bear a considerable resemblance to traditional Hot Cross Buns, except that they are missing the cross. We are lazy enough to believe that adding the extra dough does not much alter the taste but does bring significant additional effort...

But these buns are probably more heavily dosed with cinnamon than is the norm. The spice used is described as "Superior A quality Indonesian Korintje Cassia". It is part of a collection of Cinnamons and Cassias given to us by our daughter-in-law.

The main photograph is of the buns just cooked in the ove.

Here you see them out of the oven and after glazing.

Finally, one is cut open and is ready for buttering (and eating).

Delicious!