Hot Cross Bun Cookies
Move over buns, the hot cross bun cookies are here to stay! They're moist, moreish and so cute! The perfect Easter bake that you'll want to make all year round!
Ingredients
Cookie Dough
- 115 g unsalted butter room temperature
- 110 g caster sugar
- 110 g soft light brown sugar
- 1 large egg
- 1 large egg yolk
- 225 g plain flour
- 25 g cornflour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp table salt
- 2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 175 g caramelised white chocolate
- 75 g sultanas
Decoration
- 50 g white chocolate
Instructions
- For the cookie dough: Place the butter into a large bowl with both sugars and whisk together using an electric hand whisk until combined and with no lumps. Then add the egg and egg yolk, and whisk again until well combined. Then whisk in the dry ingredients - plain flour, cornflour, baking powder, bicarbonate of soda, table salt and spices - until a soft dough forms, and no streaks of flour remain. Chop the chocolate roughly, then add to the dough along with the sultanas and mix in with a silicone spatula or wooden spoon, until evenly dispersed.
- Scoop and roll the cookie dough into 12 balls, roughly 78g in size. Then place onto a plate or dish, and chill in the fridge for 10 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas Mark 4 and line a large baking tray with baking paper (or multiple smaller trays). Place the chilled cookie dough balls onto the prepared trays, leaving room around each to spread.
- Bake for 15 minutes until golden brown. Then remove from the oven, rap the tray a few times on a hard surface to deflate the cookies slightly, and leave to cool on the tray for 10 minutes. Then remove the cookies and place on a cooling rack to cool completely.
- To decorate: Melt the white chocolate either over a bain-marie or in a microwave in 30-second increments. Then leave for a few minutes for the chocolate to cool slightly and thicken up. Then place the melted chocolate into a piping bag, and snip off the end to create a small hole. Pipe crosses onto each cookie, then leave to set.
Notes
Cookies can be frozen once rolled into balls, and then baked directly from frozen. Add 1-2 minutes onto the bake time.