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Hot Cross Cookies

125g butter, softened
1 cup (175g) brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups (375g) self-raising flour, sifted
2 teaspoons cinnamon
1 teaspoon mixed spice
1/3 cup (80ml) milk
½ cup chocolate chips

½ cup White Chocolate melts

Preheat oven to 180˚C or 160˚C fan-forced.
Line to baking trays with baking paper.

Cream butter, vanilla essence and sugar in an electric mixer for 8 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Add flour, cinnamon, mixed spice, milk and chocolate chips. Mix on a low speed until a dough forms.
Refrigerate dough for 30 minutes. Roll tablespoons of the dough into balls and place on trays. Bake for 12-14v minutes or until light golden. Allow to cool on trays.

To make the icing, place the white chocolate melts in a glad snaplock bag. Melt in short 30 second bursts in the microwave on low power (50%) until melted. Snip the corner off the bag and pipe a cross onto each biscuit.

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