Hot cross cookies

Hot cross cookies

By Good Food
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(18 ratings)
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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

    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
    Eggs

    Egg

    egg

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

  • 250g plain flour
  • 1 tsp cinnamon
    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

    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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

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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Table_for_Ting
4th Apr, 2015
This cookie is delicious! I used cranberries instead of sultanas and reduced the butter and sugar. Check out the recipe below http://tableforting.com/2015/04/03/hot-cross-cookies/
delicous1
3rd Apr, 2015
Made these today lovely light cookies but had a baking powder after taste next time will only use 1 tsp.
nic_roe
31st Mar, 2015
5.05
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
12th Feb, 2015
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! :)
marmiteetponpon's picture
marmiteetponpon
30th Apr, 2014
check this delicious jam cookies recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/30/irresistible-sable-aux-abricots/
dhoohar's picture
dhoohar
22nd Apr, 2014
5.05
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
19th Apr, 2014
5.05
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
23rd May, 2013
5.05
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
30th Mar, 2013
5.05
Oops ...Forgot to rate.
mrsnc05
30th Mar, 2013
5.05
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!

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student_baker_1996
12th Mar, 2015
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!
lizfisher56
17th Apr, 2014
5.05
Definitely needs to cook for longer, at least 15 minutes, then check every couple of minutes.
cdg500
14th Apr, 2014
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).