FOR THE BUN:

• 230g Eurostar Premium Gluten Free Plain Flour
• 100g butter melted
• 275g Greek yoghurt
• 2 1/2tsp gluten free baking powder
• 1/2tsp xanthan gum (this is optional)
• 100g caster sugar

FOR THE ICING:

• 200g icing sugar
• 1tsp vanilla extract
• sprinkles - ensure they are gluten free

Method

1. Preheat your oven to 160C Fan / 180C
2. Line a small baking tray with baking paper
3. Mix all your bun ingredients together in a bowl until a dough is formed
4. Rest dough for 25 minutes – we find that if you let the flour soak up liquid then it becomes less sticky and easier to work with
5. Measure out 100g of dough per iced bun and roll it into an iced finger shape (10cm)
6. Place each bun on the baking tray
7. Bake for 25-30 minutes
8. Remove to cooling rack
9. Mix together icing sugar, vanilla extract and gradually add a tsp of water at a time until you get to the right consistency. You don't want it to be too thin or it will drip off. You want it to be almost spreadable.
10. Dip your buns into the icing sugar and sprinkle prettily!