Ingredients
-
Makes 4 gluten-free Shrove buns
- 4 Fria plain buns
- around 50 g almond paste
- milk
- 200 ml whipped cream
- Icing sugar to dust with
How to make it
1
Remove the gluten-free rolls from their packaging and thaw at room temperature for about 20 minutes.
2
Stir the almond paste with a little milk until it becomes more workable.
3
Carefully cut off the tops of the gluten-free buns.
4
Scoop a hole in the bun using a teaspoon and fill the hole with the almond paste.
5
Whip the cream and pipe onto the bun. Add the “lid” and dust with icing sugar before serving.
