A sort of cross between a rock cake and a thumbprint biscuit. These very British non-yeasted apricot buns are made with a mix of wholemeal spelt and freekah flours. They’re flavoured with vanilla and crowned with a spoonful of vanilla apricot jam.
Hello, welcome to Tin and Thyme. I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you'll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat.