Hot cross cookies
Ingredients
- Step 1 200g softened butter , plus extra for the trays
- Step 2 100g light muscovado sugar
- Step 3 1 egg
- Step 4 250g plain flour
- Step 5 1 tsp cinnamon
- Step 6 2 tsp baking powder
- Step 7 100g sultana
- Step 8 200g white chocolate chips
Calories: 231
Carbohydrate: 25 g
Protein: 3 g
Fat: 13 g
Cook time: 30 minutes
Prep time: 20 minutes
Total time: 50 minutes
Servings: 18
TAGS
Dessert
British
Child
Children cooking
Cooking with kid
Easter
Easter celebration
Easter fun
Family
Get cracking
Good Food
Hot cross bun
Kids cooking
Kids kitchen
Make Ahead
Project
Projects for kid
Sultana
Sultana
Traditional
Weekend
White chocolate
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
- Step 2 Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
- Step 3 Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.