'Chocolate' Hot Cross Buns

In a jug, mix the warm water, ProZero, psyllium husk, yeast and vanilla essence and leave to thicken for 10 minutes.

In a large mixing bowl, rub together the butter, sugar, Fate Low Protein All-Purpose Mix, mixed spice, cinnamon, and ginger with your fingertips until you get a sandy texture.

Add the wet mixture and the chopped Vitabite to the bowl and combine until you get a smooth dough. Knead for 5-10 minutes.

Cover with clingfilm and leave to rise in a warm place for 30 minutes.

Divided the dough into 6 equal balls and roll bun shapes.

Pre heat oven to 180°C/fan 160°C/gas mark 4.

Place on a lined baking tray and leave to prove for a further 15 minutes.

Brush the tops with melted butter and bake for 20 minutes or until golden brown.

Allow the buns to cool completely.

Warm up the apricot jam using a pastry brush. Brush the top of the hot cross buns with the warm jam.

Mix the icing sugar and water into a paste and then place into a piping bag

Cut the end of the piping nozzle half centimetre thick and pipe a cross shape on top of the bun.