To make the buns:

• If you want buns without whole flax seeds the first step is to empty the bread mix into a blender and blend until the flax seeds are no longer whole. Then follow the next step
• If you don't mind whole flax seeds place the bread mix in a large mixing bowl and add the sugar, cocoa powder, yeast and mixed spice and stir well to combine. (If you are not using fast acting yeast mix the boiling water and milk together - as in step 3 and add the yeast. Leave to one side for around five minutes before proceeding).
• Using digital weighing scales weigh out your boiling water and milk into a jug and stir to combine
• Add the milk/water mixture along with the oil (or melted butter) and vinegar to the dry ingredients and stir well to make a smooth dough. Add the chocolate chips. Leave to stand for 5 minutes.
• Stir the mix again. With oiled hands divide the mixture into 12 pieces. Roll each piece into a ball and place it into your 23cm square tin. Repeat until the tin is full. Make sure to re-oil your hands if the mixture gets sticky!
• Place the buns into an oven set to its lowest temperature (or just on with the light). It should be around 50 degrees C
• Leave the buns to rise for 20 minutes before removing them from the oven and turning it up to 230 degrees C/ 210 degrees Fan/ Gas 8/446 F
• While the buns rise, mix the cross ingredients together - the flour and water - to make a smooth paste
• Drizzle the cross paste across each bun and place back in the oven. There is no need to wait for it to get up to full temperature
• Bake the buns for 20 - 25 minutes until golden
• While the buns are still warm, heat the honey
• Using a pastry brush spread the warm honey over the warm buns
• Cool the buns on a wire rack before storing, or eat them while warm