Hot cross bun cookies
- Edd Kimber
Published: March 25, 2020 at 11:54 AM
Save recipe
Makes 18
Easy
Total time: 1 hr
+ cooling
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
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.
Hot cross bun cookies recipe
Ingredients
Nutrition
- 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
Nutrition: per serving
- kcal260
- fat10.7g
- saturates7.5g
- carbs37g
- sugars24.1g
- fibre2.5g
- protein2.5g
- salt0.4g
Ad
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...
Discover the best biscuit and cookie recipes...
Authors
Edd KimberBaking columnist
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue