Hot Cross Bun Cookies

Hot cross bun cookies are a delightful twist on the classic Easter treat. These cookies capture the essence of traditional hot cross buns with a soft and chewy texture, infused with cinnamon. Each cookie is adorned with a sweet and chocolatey cross on top, adding a lovely finish to this seasonal delicacy. Perfect for sharing with loved ones or enjoying with a cup of tea, hot cross bun cookies bring the warmth and comfort of a beloved tradition in a delightful new form.

Baking Tips:

• Sultanas or Raisins: If you can’t find sultanas, you can easily substitute it for raisins (I just find sultanas plump and juicier, it also enhances the sweetness).

• White chocolate chips: If you don’t like white chocolate chips in your cookies, you can easily substitute them for milk, dark or even caramilk chocolate chips…or you could just leave them out completely.

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Hot Cross Bun Cookies

Yield: 16 Cookies

Author: Chloe Sims

Prep time: 20 MinCook time: 12 MinInactive time: 45 MinTotal time: 1 H & 17 M

The warmth and comfort of a beloved tradition in a delightful new form.

Ingredients

Hot Cross Bun Cookies

• 115g Unsalted Butter (Softened)
• 150g Brown Sugar
• 1 Egg
• 180g Plain Flour
• 1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1 Tsp Cinnamon
• 2 Tsp Corn flour
• 1 Tsp Vanilla Extract
• 100g Sultanas
• 100g White Chocolate Chips

Chocolate Cross

• 100g White Chocolate Melts

Instructions

Hot Cross Bun Cookies

1. In a large bowl, beat together the butter and sugar until smooth and pale.
2. Add the egg and vanilla then beat again until combined.
3. Sift in the flour, baking powder, baking soda, cinnamon and corn flour. Fold together until just combined.
4. Fold in the sultanas and white chocolate chips until evenly combined.
5. Place the cookie dough in the refrigerator for 45 minutes to chill the dough.
6. Preheat the oven to 180°C and line two baking trays with parchment paper.
7. Place medium sized balls of cookie dough on the baking trays, evenly spaced in case of spreading.
8. Bake for 10-12 minutes or until golden.
9. Let cool fully before doing the chocolate cross.
10. Melt the white chocolate in a small microwaveable bowl in 30 second bursts (stirring in-between) until fully melted.
11. Using either a teaspoon or piping bag, drizzle/pipe your chocolate cross on each cookie.
12. Leave for a few minutes to set and enjoy!

Notes

Sultanas or Raisins: If you can’t find sultanas, you can easily substitute it for raisins (I just find sultanas plump and juicier, it also enhances the sweetness).

White chocolate chips: If you don’t like white chocolate chips in your cookies, you can easily substitute them for milk, dark or even caramilk chocolate chips…or you could just leave them out completely.

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