If you fancy a sweeter version, simply add 3 tbs. of honey to the wet ingredients.
3 tbs. butter
1 cup all-purpose flour
2/3 cup whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. fine sea salt
3/4 tsp. ground allspice
2/3 cup plain, runny yogurt or buttermilk
1 extra large egg
2/3 cup dried cranberries
2 tsp. fennel seeds
Melt the butter and leave to cool a little. Heat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, mix together the flours, baking powder, baking soda, salt and allspice. In a jug, stir together the yogurt or buttermilk and the egg. Tip the wet ingredients into the dry and combine. Fold in the cranberries and fennel seeds.
On a lightly floured work surface, tip out the dough. Divide in half, then fourths, then eighths. Roll our eight balls and place on the baking sheet. Use a scissors to snip an x in the top of each.
Bake for 15 minutes, or until the rolls are brown and sound hollow when tapped underneath. Allow to cool for 10 minuets before serving.
Cooking with Nigella 