Hot Cross Bun Cookies
Hands-on time: 25 minutes
Hands-off time: 1 hour
½ cup (120g) butter, softened
1¼ cup (250g) Huletts SunSweet Brown Sugar
2 large eggs
2½ cups (300g) all-purpose flour
1 tsp baking powder
¼ tsp table salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 cup Huletts Icing Sugar
Preheat the oven to 180°C and line a baking tray with baking paper.
Using an electric mixer, beat the butter and the Huletts SunSweet Brown Sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add in the flour a little at a time, along with the baking powder and salt. Add in the ground cinnamon, nutmeg and cloves and mix until it just comes together and forms a dough. Shape the dough into a ball, wrap it in cling film and place it in the fridge for 30 minutes to firm up slightly.
Using a tablespoon, scoop out pieces of dough and roll them in between your hands to form round balls. Dip each ball into ½ cup of the Huletts Icing Sugar, coating well, and pack them on the baking tray, evenly spaced apart. *Chef’s Tip: Make sure the balls are coated evenly for the perfect crinkle effect!
Bake the cookies for 15 minutes or until they are golden in colour and have formed a crinkle effect.
Remove the cookies from the oven and allow to cool slightly. Transfer them to a cooling rack and allow to cool completely.
Combine the remaining ½ cup of icing sugar with 1½ tablespoons of water and stir to form a paste. Pour the icing into a zip seal bag, snip off the end and pipe crosses over each cookie to create the hot cross bun effect. *Chef’s Tip: Add the water in a little bit at a time to get the perfect consistency!
Serve the cookies on a serving platter and ENJOY!
Planning to try this?
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