It will soon be Easter so it’s time to start the Easter baking. If you’re looking for something different from hot cross buns, these cookies are a good alternative. I wouldn’t expect anyone to give up hot cross buns of course, but adding these cookies to your repertoire is a great idea.
The recipe is based on one from Donna Hay, with my usual tweaks. There’s no “bun” in the cookies – but hey, they have all the flavour of buns so they are entitled to the name!
125g softened butter
175g brown sugar
2 free-range eggs
1 teaspoon vanilla extract or paste
2 teaspoons lemon zest
375 self raising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
160g icing sugar
1 tablespoon lemon juice
Preheat the oven to 180 degrees C. Line 2 baking trays with baking tray.
Cream the butter and sugar in a food processor. Add the eggs and vanilla, making sure the eggs are well incorporated.
Add the lemon zest, flour, cinnamon, nutmeg, milk and sultanas to the food processor and mix in. Be careful not to over mix in case you break up the sultanas.
Refrigerate the mixture for 30 minutes or until firm. Roll tablespoons of the mixtures into balls and place on the baking trays.
Bake between 10-15 minutes, depending on the hotness of your oven, until the cookies are pale brown. Remove from the oven and cool on the baking trays.
To make the icing, place the icing sugar and lemon juice in a bowl and mix to a paste. Place the icing mixture in a piping bag and pipe a cross on each cookie. You don’t have to be too precise, the flavour of the cookies is more important than a beautifully executed item! Or that’s what I think anyway.