Hot Cross Cookies
Bored of Hot Cross Buns? How about some Hot Cross Cookies instead? A clever twist on an Easter classic, they’re sure to become a family favourite.
I love Easter. I’m not religious (each to our own) so it has the be the choc-fest that does it for me! What’s not to love about beautifully wrapped and presented Easter eggs? All the pretty pastel shades, the little chicks and Easter bonnets that make their way into our heart and home. All the fun activities for the kidlets too, I secretly like to join in!
I’d never get bored of hot cross buns neither. And I know that everyone loves cookies, so why not jazz up a cookie to look like a hot cross bun and include a little hint of the spices in them too? I think these hot cross cookies are definitely going to become an Easter tradition for my family.
Made with light brown sugar, sultanas (golden raisins), cinnamon and white chocolate chunks, these Hot Cross Cookies are chewy, moist, fruity, the hint from the cinnamon and the creaminess from the white chocolate are a perfect balance.
My children are sometimes fussy with the sultanas but these were gobbled down by the family in less than a day! A definite seal of approval!
Hot Cross Cookies Recipe
Prep Time: 15 mins
Cook Time: 10 mins
Yield: 18 cookies
- 200g unsalted butter, softened
- 100g light brown sugar
- 1 egg
- 250g plain (all-purpose) flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 100g sultanas (golden raisins)
- 200g white chocolate, chopped and divided
- Preheat the oven to 180/350/Gas Mark 4. Prepare 2 baking trays with parchment paper or a silicone baking mat.
- In a large bowl, beat together the butter with the light brown sugar until light and fluffy.
- Beat in the egg until smooth then sift in the plain (all-purpose) flour, cinnamon and baking powder and combine to make a dough.
- Add the sultanas (golden raisins) and 100g white chocolate, and mix to combine.
- Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand.
- Bake for 10 minutes until light golden then allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Melt the remaining 100g of white chocolate in the microwave in 30 second bursts until smooth. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie.
- Allow to set before enjoying.
If you don’t want to use white bar chocolate, you can substitute with white chocolate chips or candy melts instead.
March edition of Easy Cook magazine
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