Easy, pantry-friendly Easter treats just for you! I’ve created this recipe as a twist on a classic Easter bake: the hot cross bun and turned them into delicious cookies!
This recipe has been featured in April’s issue of the famous British Baking Heaven magazine.
125 g butter, softened
75 g demerara
75 g sugar
1 tbsp vanilla extract
200 g flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
100 g chocolate chunks
100 g dried fruits (cherry, sultanas)
100g white chocolate
Pre-heat the oven to 190 °C fan.
Mix the butter, demerara, and sugar by a hand mixer until you get a creamy texture.
Incorporate the egg and vanilla extract.
Mix the sifted flour, baking soda, and salt, then gradually add to the cookie dough.
Incorporate the chocolate chunks and dried fruits.
Line your baking sheets. Use two teaspoons to create walnut-size portions out of cookie dough. You will have enough dough for about 30 cookies.
Bake the cookies for 8-10 minutes. Let them rest on the baking sheet for 5 minutes after removing it from the oven, then transfer the cookies to a cooling rack and let them set. They will stay chewy on the inside but crispy outside.
To decorate the hot cross bun cookies, melt the white chocolate over steam, fill the melted chocolate into a piping bag and draw a cross-shape to the top of each.