I like hot cross buns, all very seasonal, great for breakfast, but I’m a bit bored of them. So I decided to try my hand at some Hot Cross Cookies, although the only time they’re hot is when they come out of the oven (yum). However ‘Cross Cookies’ doesn’t quite have the same ring to it and to be honest they sound a bit grumpy, even though that’s not the reason for the cross!
Let’s get down to business…
- 120g brown sugar
- 75g caster sugar
- 1tsp vanilla essence
- 175g unsalted butter, chopped
- 150g plain flour
- 1tsp bicarbonate of soda
- 180g rolled oats
- 2tsp mixed spice, well rounded
- 120g raisins
- 40g mixed peel
Set your oven to 160C. Place sugars, vanilla, butter, and egg in a mixer and beat, or whizz in food processor til well mixed.
Add the flour, bicarbonate, oats and mixed spice, fold through til well combined. Finally add the raisins and peel, stir til combined again.
Take a tablespoon of mixture at a time and roll into balls. Place them on a lined baking tray, leaving them room to spread. Bake for about 12 minutes until golden. Cool on the tray for a few minutes before moving them to a wire rack.
To ice them or not? You could buy a small tube of white icing, but it’s easy to make and not a lot is required.
Into half a cup of icing sugar add 3tsp of milk and 2tsp of syrup (honey/golden or corn syrup) mix until well combined. It must not be runny but needs to be able to go through a piping bag. Add more milk a teaspoon at a time if I t’s still too thick.
Pipe on the crosses to your liking, it could be drizzled if you have no piping bag.