If Hot Cross Buns aren’t your thing, why not whip up this recipe for Hot Cross Cookies?


200g butter, softened
60g white sugar
60g soft brown sugar
5ml vanilla extract
100g mixed peel
1 large egg
275g flour
7,5ml ground cinnamon
7,5ml mixed spice
10ml baking powder
80g currants/raisins

Royal Icing:
1 large egg white (room temperature)
10ml lemon/orange juice
200g icing sugar, sifted
2ml finely grated lemon/orange zest (optional)

How to
Preheat your oven to 180°C. Line a baking tray with greaseproof paper.

Cream together butter and both sugars until light and fluffy.

Add the mixed peel and vanilla extract and beat for 2 minutes to ensure the lovely
citrus flavour is incorporated into the mixture.

Beat the egg, then add to the creamed mixture, mixing in well.

Mix together all the dry ingredients then add in 3 stages to the creamed mixture,
beating well after each addition.

Lastly stir in the currants/raisins.

Roll the dough into small balls, using approximately 2 teaspoons of dough per ball.
Flatten the balls with the palm of your hand and place onto the baking tray, with a
little space in between for spreading.

Bake for 15-18 minutes, until cookies are a light golden brown.

Leave to cool on the tray for a few minutes, then place cookies on a wire cooling rack
to cool completely.

To make the icing, whip the egg white and lemon juice until soft peaks form.
Gradually beat in the icing sugar a few tablespoons at a time, until you have a glossy
meringue-like consistency. Stir in the orange/lemon zest if desired, for extra citrus

Spoon the royal icing into a disposable piping bag and snip off the tip to leave a 2-
3mm opening.

Once the cookies have cooled, pipe a neat cross onto each cookie.

Leave the icing to dry for at least an hour, then store the cookies in an airtight


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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes