Hot Cross Cookies
These Hot Cross Cookies are a Hot Cross Bun in cookie form! A clever twist on an Easter classic, this spiced and fruity cookie will become a family favourite.
Hey friends! Are you excited for Easter>
I love Easter. I’m not religious (each to our own) so, for me, it’s the chocolate fest that does it for me! What’s not to love about those 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 and crafts that we do with our little kidlets. I secretly like to join in!
I never get bored of hot cross buns either. I could eat them all-year-round.
Since e.v.e.r.y.o.n.e loves cookies, I thought, ‘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.
These Hot Cross Cookies are made with light brown sugar, sultanas (golden raisins), cinnamon, and white chocolate chunks. They’re chewy, moist, fruity, and delicately spiced with cinnamon.
There’s also a wonderful hint of creaminess from the white chocolate which gives a perfect balance to the cookie flavour.
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
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 18 cookies
These Hot Cross Cookies are a Hot Cross Bun in cookie form! A clever twist on an Easter classic, this spiced and fruity cookie will become a family favourite.
Ingredients:
Cookies
- 200g unsalted butter, softened
- 100g light brown sugar
- 1 medium egg
- 250g plain (all-purpose) flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 100g sultanas (golden raisins)
- 100g white chocolate, chopped into chunks
Cross
- 100g white chocolate, roughly chopped
Directions:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Prepare 2 baking trays with parchment paper or a silicone baking mats.
- To make the cookies: 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 stir on low until a dough just begins to form.
- Stir through the sultanas (golden raisins) and white chocolate chunks.
- 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 brown, then allow to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
- To make the cross: Melt the remaining white chocolate in the microwave in 30 second bursts until smooth but not hot. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie and allow to set before enjoying.
Notes:
You may substitute with the white chocolate chunks with white chocolate chips.
Tip:
Speed up the setting time after piping the crosses by putting the cookies in the fridge for 5 minutes.
March edition of Easy Cook magazine.
