Hot Cross Cookies Recipe 475

Steps:

• 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.
• 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.
• 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.

Steps:

• Put the dry ingredients into your main mixing bowl. Beat the sugar and egg together until creamy then add the butter. Beat again gently until butter, sugar and egg mixture has combined. Add the sugar/butter/egg mixture into the dry ingredients and vanilla slowly. Chill the dough for 1/2 or up to 24 hours. Shape the dough into balls about 1 1/2 inches across and place on a baking paper lined baking sheet Total baking time is 20 minutes however halfway through flatten the dough balls and then continue to bake. They will still seem a little soft when you take them out but when you cool them on a baking rack they crisp up on the edges but are still soft in the middle.