I looked in the mirror (and there saw myself)

This year's hot cross buns come to my kitchen via Marguerite Patten's Everyday Cookbook, using a veganised rich dough (soya milk, baking marge & egg replacer powder instead of milk, butter & egg), wholemeal bread flour (because the white flour is self raising) & 6 oz of mixed dried fruit. The recipe makes '16 - 20' & I made 16 (I know you could count them, but some might have evaporated from the cooling rack before the photo shoot) since it was easy to keep halving the dough till I got to 16. But I'm glad I didn't go for 20, as they're jolly small!  I guess they're better for being small, but I'm used to the commercial ones that are twice the size! And I clearly didn't use this recipe last year since last year, I only just got 12 on the cooking rack and the crosses are piped on. But I didn't record what recipe I did use then, so I really needed to post today!  I also made economical Easter biscuits, usi...