Swiss Buns 

200g gluten free plain flour
100g cornflour
100g ground almonds
2tsp xanthan gum
1tsp salt
100g caster sugar
8tsp (4 x 7g sachets) dried yeast
60g dairy free margarine, melted
360ml plant-based milk
Fondant icing sugar

Grease a baking tray.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Scoop the mixture onto the baking tray to make 8 buns.

Wet your fingers and mould each bun into a finger shape.

Leave in a warm place to prove for 30 – 45 minutes.

Preheat oven to 220°c / 200°c fan oven / 425°f / gas mark 7.

Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun, if it sounds hollow it is cooked.

Leave on a wire rack to cool.

Make up the fondant by mixing to a stiff consistency with water. Spread over the top of each bun.

Eat within 2 days or if freezing the buns it is best to freeze without the fondant then add the fondant when defrosted.