Hot cross bun truffles
2 Woolies FRUIT FREE, roughly chopped
3/4 cup oats
2T melted butter
100g dark chocolate, melted
Add the buns to a blender and pulse until coarse then add the oats, butter, milk and honey, blend until fine and the mixture can be easily shaped.
Shape your mixture into small truffle sized balls and place in the freezer for 30 minutes. Before taking the balls out the freezer melt your chocolate over a double boiler, then using a skewer, dip the chilled balls into the melted chocolate and coat before placing on baking paper to set. Once set the truffles can be served. These are perfect when served with a cup of coffee.
Hot cross bun dippers
3 Mocha hot cross buns
Cut your whole buns into strips and arrange on a baking tray. Place your tray in the oven and set to 100C, or as low as your oven can go. Allow the hot cross bun strips to slowly dry and harden becoming crisp.
Once completely dried out store your dippers in an air tight bag or jar. Another perfect pairing with coffee.
Hot cross bun waffles
3 free range eggs
1t vanilla paste
2 cups of cream
1 cup of milk
6 Woolies extra spicy hot cross buns
Serve with Woolies pistachio ice cream
Roughly chopped pistachios (optional)
Add you eggs and sugar to a mixing bowl and beat until most of the sugar has been dissolved then add the cream and milk and combine by mixing. Preheat your waffle iron. Dip you buns into the mixture and ensure it get fully saturated in the mixture before adding to your waffle iron and cooking until golden brown and crisp. Soak your next batch of buns while cooking the first batch. Serve your hot cross bun waffles with a generous scoop of pistachio ice cream, and if you’re feeling extra fancy a few roughly chopped pistachios will make the perfect topping.