Hot cross cookies

Hot cross cookies

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(17 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Makes 18
Bored of buns? Try these cute cookies instead - sure to become a family favourite

Nutrition and extra info

  • Freeze unbaked

Nutrition: per cookie

  • kcal231
  • fat13g
  • saturates8g
  • carbs25g
  • sugars16g
  • fibre1g
  • protein3g
  • salt0.4g
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Ingredients

  • 200g softened butter, plus extra for the trays

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g plain flour
  • 1 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g sultana
  • 200g white chocolate chips

Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.

  2. 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 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.

  3. Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.

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Comments, questions and tips

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Comments (21)

delicous1's picture

Made these today lovely light cookies but had a baking powder after taste next time will only use 1 tsp.

nic_roe's picture
5

We didn't have white chocolate or sultanas so we used milk choc and dried cranberries instead and we used icing to make the crosses. "They are very tasty and very crumbly" zoe, aged 6 (assistant chef).

jessica272792's picture

superb recipe! I had to add another 10 minutes onto cooking time (my oven probably), and I added half a teaspoon more cinnamon as some comments have suggested. I didn't quite get 18 but close enough (I rolled mine slightly bigger than golfball size for preference). Thanks for the recipe! :)

dhoohar's picture
5

Delicious cookies. Crumbly and, like another poster said, quite like a shortbread biscuit. I used a combination of raisins and cranberries. Took 20 mins to cook. I also put first 6 ingredients into food mixer and added the fruit and chocolate by hand. Will make them any time of the year, will just decorate the tops differently to suit the occasion.

alisondavey's picture
5

These are gorgeous, however they need at least 15 minutes' cooking time and I cooked mine in batches on the top shelf only as the ones underneath seemed to spread out too much. Very crumbly delicious texture. I made my second batch with mixed spice as I'd run out of cinnamon. Also - no need for the creaming and combining palaver. I just dumped all the ingredients (except the chocolate chips and the sultanas) in the food processor and let it process to a ball. Then I worked in the chocolate and sultanas by hand. Lovely recipe.

helenakeysxx's picture
5

These are so nice! I made these for my friends and they all seemed to love them. I will definitely make these next Easter! :)

mrsnc05's picture
5

Oops ...Forgot to rate.

mrsnc05's picture
5

Delicious... just made these as Easter gifts, with my 6 year old son. We didn't add cinnamon and we added cranberries instead of sultanas...yummy!

rachsgoodfood's picture
4

These were very morish with a shortbread like texture didn't last very long. I would put a touch more cinnamon in them next time and may not bother with the chocolate on the top.

occultkitty's picture
2

They're ok... Mine turned out quite dry and crumbly which was a bit disappointing.

jobourne's picture
5

Easy, simple, and yummy!

kirstienic's picture
4

Less cookie, more shortbready, but still very tasty and disappeared very quickly!

jelena81's picture
5

Gorgeous cookies and really easy to make! My first batch went so quickly i had to make them again the following day! A new favourite!!

fatface's picture
4

I'm all for encouraging children to cook; both of my sons are excellent cooks as proof of that but I look at the long list of recipes here to encourage children into the kitchen and 99% of them are sugar-based. More savouries would be great, not all children are inveterate Sweet-tooths!

blueamethyst's picture

These cookies are very nice! I added Hershey's chocolate syrup since I had no white chocolate. They are a quick and easy recipe to do when you're short of time. Very nice!

rachaelcake's picture
5

These cookies are very nice with or without the chocolate on top i used dark chocolate as I don't like white chocolate which was really nice anyway1

fionablandford's picture
4

very tasty - i added raisins, and cuurants and some extra cinamon, very yummy!

munrocyderhall's picture
5

These are really delicious. "you can make them again" from lambing crew. Needed a few extra minutes but all ovens differ. (mine made 21!)

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Questions (1)

chocoholiczoe's picture

Hi! I'm planning to make these for my university's baking society Easter meeting next week, and had a few questions: how much do these spread out in the oven, as I don't want a baking disaster where they all meld together? Also, several people have commented that these have a more shortbready texture - how can I make them more cookie-like in texture? Would I just reduce slightly the amount of flour? Thanks in advance!

Tips (2)

lizfisher56's picture
5

Definitely needs to cook for longer, at least 15 minutes, then check every couple of minutes.

cdg500's picture

These were delicious however if I were to make them again I suggest the following:
1) Cook them for longer - they were not quite cooked through after even 15 mins.
2) They were very sweet so I would add less sugar or omit the white chocolate (doesn't need the chocolate in my opinion).
3) Add more sultanas or currants and also some candied peel (I did this and it gave a nice and different texture).

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