Hot Cross Cookies
Hot Cross Cookies are something easy and delicious to bake at Easter time. They are chewy, American style cookies with all the flavour and spice of a hot cross bun. I used melted white chocolate to decorate my hot cross cookies but you could use white icing.
Hot Cross Cookies: Makes 12 Cookies:
- Time: 15 mins hands on time + 10 mins cooking
- Cost: 11p per cookie
- Calories: 187 per cookie
- 100g butter at room temperature
- 75g soft brown sugar
- 50g golden syrup
- 1 teaspoon ground mixed spice
- Zest 1 orange
- 50g raisins or sultanas
- 150g self-raising flour
- 40g white chocolate to decorate
- Preheat the oven to 190 C / 170 fan / gas mark 5. Line one large baking sheet (or two small ones) with baking paper.
- Cream together the butter and sugar until smooth and fluffy using a wooden spoon. Add the syrup, spice and orange zest and mix well. Add the raisins or sultanas and mix until they are well distributed.
- Finally add the flour, a little at a time, until you have a smooth cookie dough. Start by using a spoon and then at the end use your hands to press everything together. Do not over work the cookie dough as the butter will start to melt.
- Split the cookie dough into 12 equal portions and roll each portion into a ball. Place the balls of cookie dough on the baking sheet with plenty of room between them (at least 10cm) as they will spread during baking. Do not flatten the balls.
- Bake in the oven for 10 minutes (or 12 minutes at the very most). The cookies will have a slight golden crust on the outside but be very soft to touch and a bit puffy. Don't worry, they will sort themselves out as they cool.
- Leave the cookies to cool on the baking sheet for 15 minutes before carefully transfering to a wire rack to cool completely before decorating.
- Put the white chocolate in the corner of a foodbag and put the foodbag into a mug of freshly boiled water until the chocolate has melted. Snip the corner of the foodbag and pipe the white chocolate onto the cookies in a cross shape. Leave to dry.
Some cookie making tips:
- The butter must be at room temperature but not melted! Melted butter will cause the cookies to spread too far during baking.
- Golden syrup is a key ingredient! The consistency of the syrup gives the cookies that lovely chewy texture.
- Self-raising flour is a must. Plain flour doesn't work. Don't bother trying
- Do not be tempted to flatten the balls of cookie dough, they will spread perfectly during the baking.
- Do not grease the baking paper as the cookies will become too greasy. They are buttery enough not to stick.
- Take them out of the oven after 10 minutes - or 12 are the very most. Even though they will look undercooked they are not. Any longer and you'll get crunchy cookies.
- Wait until they are cool before you munch them. They are best eaten fresh.
- You can freeze the dough for a later date if you wish.