Hot Cross Cookies

I dont really like hot cross buns. I don't really like sultanas. I don't really like spice generally. This was going to be an epic fail but had to try it regardless.
Yum-o! I'm not going to admit how many of these little babies I've eaten tonight (and how many sultanas I've picked out!)
These are a deliciously soft cookie with a good kick of spice. You could leave the sultanas out if you like or substitute easily with choc chips. You can add a sugar glaze over the top if you like for a nice shine. Simple combine 1 tablespoon each of sugar and boiling water with a teaspoon of ground cinnamon. Mix well to melt the sugar and brush the hot syrup over a cold cookie. The cookie must be cold.
These were so easy that Mr 4 and 5 year old helped make them. The crosses were their favourite bit to do of course!
This made 24 hot cross cookies.


Hot Cross Cookies By: The road to loving my Thermo Mixer 200g butter 70g brown sugar 300g plain flour 1/2 tablespoon ground cinnamon 1 teas mixed spice* 1/2 teaspoon orange zest 1/2 teaspoon lemon zest 1 egg 70g sultanas 50g white cooking chocolate, broken up into small pieces
Preheat oven to 180 degrees. Line two baking trays with baking paper. Place butter and sugar into bowl. Blitz on speed 5 until creamed. Add spices and flour. Blitz on speed 5 until crumbly. Have a taste of the dough and add more spice if desired. How it tastes now is a pretty good indication of how it will taste once cooked.
Add the egg and continue blitzing for approximately 20 seconds or until a dough starts forming. Add sultanas and mix on speed 3 until just combined. This will only be a few seconds. You can use your spatula to help it combine if needed. Roll mixture into 24 small balls. Place balls on to tray evenly spaced. There is no need to press them down etc. Leave them as is so they resemble a bun once cooked. Bake for 15 minutes or until slightly golden. Cool on tray for 5 minutes then transfer to a cooling rack. Cool completely before icing. In to a clean and dry bowl, add the white chocolate. Blitz on speed 7 for 4 seconds. Melt at 50 degrees, speed 2 until just melted. Roughly 4 minutes but it can vary. Place melted chocolate into a zip lock bag. Snip the corner and place a cross on each cookie. Allow chocolate to set. Store in an airtight container.


* I used the YIAH Pumpkin Pie spice blend however any mixed spice blend will work. Or just add a little ground ginger and ground nutmeg if you dont have a mixed spice blend.