Olive Magazine
Hot Cross Bun Cookies Recipes

Hot cross bun cookies

Published: March 25, 2020 at 11:54 am
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Makes 18

Bake a batch of these pretty spiced cookies for an Easter treat that the whole family will love. These wholesome cookies are packed with oats and raisins, and decorated with icing to resemble hot cross buns

Nutrition:
NutrientUnit
kcal260
fat10.7g
saturates7.5g
carbs37g
sugars24.1g
fibre2.5g
protein2.5g
salt0.4g
Advertisement

Bake a batch of Edd Kimber's Easter cookies, then check out our Easter biscuits, hot cross buns, chocolate hot cross buns, vegan hot cross buns and other easy Easter baking ideas.

Ingredients

  • 100g rolled oats
  • 75g desiccated coconut
  • 125g raisins
  • 50g candied peel
  • 200g plain flour
  • 125g soft light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ½ tsp sea salt flakes
  • 125g unsalted butter
  • 3 tbsp golden syrup
  • 1 tsp bicarbonate of soda

DECORATION

  • 150g icing sugar
  • 1½ tbsp milk
  • ½ tsp vanilla bean paste
  • 50g desiccated coconut

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking paper or silicone baking mats.

  • STEP 2

    Mix together the oats, coconut, raisins, candied peel, flour, brown sugar, cinnamon, mixed spice and salt in a large bowl. Put the butter and golden syrup in a small pan and cook over medium heat until the butter has melted. Remove from the heat and add the bicarb and 3 tbsp of boiling water, mixing together until it foams. Immediately pour this over the oat mixture and use a spatula to mix together until uniformly combined.

  • STEP 3

    Divide the cookie dough into 18 pieces and roll into balls. Put onto the prepared baking trays 5cm apart and bake for 15 minutes until golden brown. Halfway through baking, remove the trays and use a glass to press the cookies into a flat disc about 1cm thick then continue baking. Cool for a couple of minutes before transferring to a wire rack to cool completely.

  • STEP 4

    To decorate, put the icing sugar into a large bowl, add the milk and vanilla, and mix together to form a smooth, thick paste, similar to the texture of toothpaste. Scrape the mixture into a piping bag and snip off the end. Pipe a cross onto each cookie and sprinkle the coconut to cover the piped white lines. The cross mixture can set quite quickly so it’s best to work on one cookie at a time.

  • STEP 5

    The cookies will keep for 3-4 days. On the first day the cookies will have a firmer, crisper texture and then they will soften, both of which are equally as delicious.

Discover our best Easter baking recipes...

Easter Simnel Cake Recipe

Discover the best biscuit and cookie recipes...

White Chocolate Cookies with Tahini and Pretzels
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content