Hot cross bun cookies
Hot Cross Bun Cookies, because, and you should know this by now, I love making cookies.
These cookies capture the essence of hot cross buns with their warm spices and fruity sweetness, perfect for sharing during the Easter season.
Obviously smaller than an actual hot cross bun, this tasty morsel will delight you with every bite whilst sending you reminiscing to you childhood days when simple treats tasted so much better than they do today.
You’ll love this cookie. trust me.
Ingredients
226 g unsalted butter, softened
200 g brown sugar
100 grams granulated sugar
2 large eggs
1 tablespoon vanilla extract
75 grams all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
150 grams raisins or currants
75 grams chopped mixed peel (optional)
60 grams powdered sugar
30 milliliters milk
For the Icing
60 grams powdered sugar
15-30 milliliters milk or water
Instructions
1
Preheat your oven to 175°C, and Line baking sheets with parchment paper or silicone mats.
2
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3
Beat in the eggs one at a time, then stir in the vanilla extract.
4
In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, allspice, and salt.
5
Gradually add the dry ingredients to the creamed ingredients and mix until well combined. Fold in the raisins or currants and chopped mixed peel, if using.
6
Drop 2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They expand as they bake.
7
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8
Remove from the oven and let the cookies cool on the baking sheets for some 5 minutes before transferring them to wire racks to cool completely.
9
In a small bowl, mix together the powdered sugar and milk to make a glaze. Adjust the consistency by adding more powdered sugar or milk as needed. Transfer the glaze to a piping bag or a small zip-top bag with a tiny corner snipped off.
10
Once the cookies have cooled completely, pipe crosses onto the top of each cookie with the glaze.
Allow the glaze to set before serving.
11
Enjoy your hot cross bun cookies as a delightful Easter treat! or whenever you fancy eating scrumptious cookies
