Hot cross cookies
- March 2021
- Makes 18-20
- Hands-on time 15 min, oven time 10-12 min, plus chilling and cooling
Add these hot cross cookies to your Easter baking repertoire: scented with mixed spice and studded with dark chocolate, they’re another excuse to eat chocolate at Easter.
- 6.5g (3.9g saturated)
- 27.3g (17.9g sugars)
- 120g butter, softened
- 230g light muscovado sugar
- 1 medium free-range egg, beaten
- Finely grated zest ½ orange, plus 2 tbsp juice
- 250g self-raising flour
- ½ tsp fine salt
- 2 tsp mixed spice
- 120g mixed dried fruit
- 75g dark chocolate, melted in a bowl over a pan of gently simmering water (the water not touching the bowl) or in short blasts in a microwave
You’ll also need
- 2 baking sheets lined with compostable baking paper
- Piping bag fitted with a 3mm plain nozzle
- Put the butter and sugar in a large mixing bowl and beat using a wooden spoon or electric mixer until pale and well combined (about 3 minutes). Whisk in the egg, orange zest and juice until smooth.
- Sift together the flour, salt and mixed spice onto the butter mixture, then fold in using a spatula until smooth. Fold in the mixed dried fruit. Using a dessert spoon, scoop out 18-20 balls and space well apart on the prepared baking sheets. Chill the balls for 30 minutes (see Make Ahead).
- Heat the oven to 180°C/160°C fan/gas 4. Bake for 10-12 minutes until the cookies are golden and puffed, then allow to cool in the tin on a wire rack.
- Once the cookies have cooled, scrape the melted dark chocolate into the piping bag and pipe a cross over each, then allow to set before eating.
Once they’re shaped and chilled, open-freeze the cookies for an hour or so, then transfer to a food bag and freeze for up to 1 month. To cook from frozen add an extra 2-3 minutes to the baking time.
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