Okay, so you’ve had hot cross buns toasted, slathered in butter, maybe even turned into a pudding but have you ever thought about turning them into crackers? Stay with us here. Thin, crispy, and that addictive sweet-salty combo make them right at home on your Easter lunch cheeseboard. The biggest challenge is to stash a bag of buns away before the hungry hands nab them all at brekkie.
You’ll need:
Traditional fruit hot cross buns
Olive oil
Salt
Method
Slice your hot cross buns into thin slices (about 1cm thick). Using a rolling pin, flatten each slice (if things start to get sticky pop a sheet of baking paper between the rolling pin and the bread). Lightly brush or spray both sides with olive oil, sprinkle with a little salt, and pop them in the air fryer at 200°C for 7 minutes or in the oven at 170°C for 10 minutes, until golden and crisp.
Let them cool completely (if you can resist), then pile them onto a cheeseboard alongside your favourite creamy brie, a hunk of sharp cheddar and a bundle of fresh figs.
Sweet, savoury, crunchy — this might just be the best thing to happen to hot cross buns since butter.
