Recipe

Hot cross bun cookies

  • 1 hr 15 mins cooking
  • Makes 48 Item
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Ingredients

Hot cross bun cookies
  • 125 gram (4 ounces) butter, softened
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 egg
  • 1/4 cup (40g) finely chopped mixed peel
  • 1/2 cup (80g) dried currants
  • 2 cup (300g) self-raising flour
  • 1 teaspoon mixed spice
  • 2 teaspoon milk
  • 2 tablespoon ground almonds
  • 100 gram (3 ounces) marzipan
  • 2 tablespoon apricot jam (conserve), warmed, strained

Method

Hot cross bun cookies
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 2
    Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in peel, currants, sifted flour and spice, and milk in two batches.
  • 3
    Roll rounded teaspoons of mixture into balls; place about 5cm (2 inches) apart on oven trays.
  • 4
    Knead ground almonds into marzipan. Roll marzipan into 5mm (¼ inch) diameter lengths; cut into 4cm (1½ inch) strips.
  • 5
    Brush cookies with a little milk; place marzipan crosses on cookies, press down gently to attach.
  • 6
    Bake about 15 minutes. Brush cookies with jam; cool on trays.

Notes

Store in an airtight container for up to a week.

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