Hot Cross Cookies; a special treat for Mummy, Easter or anytime.

Mothering Sunday is tomorrow here in England, so me and the girls went into the kitchen and baked Domesticated Mum some quirky but delicious Hot Cross Cookies as a special treat.

This recipe was taken from the April 2012 edition of BBC Good Food, and really couldn’t have been easier, even making them with the kids took less than 45 minutes.

Hot Cross Cookies

  • Preparation time: 20 mins
  • Baking time: 10-12 mins per batch
  • Makes approx 18 cookies

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  • 200g/7oz softened butter, plus extra for greasing
  • 100g/4oz light muscovado sugar
  • 1 egg
  • 250g/9oz plain flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 100g/4oz sultanas
  • 200g/7oz white chocolate chips


  1. Heat oven to 180ºC/GM4 and lightly butter a few baking trays.
  2. In a large bowl, beat together the butter, sugar and egg until smooth.
  3. Sift in the flour, baking powder and cinnamon, then combine to make a dough. Add the sultanas and 100g of the white chocolate chips, then mix by hand to combine.
  4. Roll dough into balls the size of a golf ball. Flatten these onto trays, leaving enough space between them for expansion.
  5. Bake for 10-12 minutes until golden. Remove the cookies and allow to cool.
  6. Meanwhile melt the rest of the white chocolate chips in the microwave on low in 30 second bursts. Using a small piping bag or teaspoon paint white crosses on the cookies to give them a “hot cross bun” look.



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