Guys I don't know about you, but I have found the hot cross buns this year to be BLAND. Bland I tell you! And no, I am not talking about the supermarket hot cross buns where we almost expect them to be bland. I am talking about the $6 a pop, artisanal fancy pants Melbourne bakery buns. For some reason, this year, everyone has forgotten the flavour. I do also wonder if they are struggling to get their hands on mixed peel? As I struggled to.
ANYWAY! To make up for it, I'm sharing my hot cross bun cookie recipe which are the complete opposite of bland, have a better texture than an actual hot cross bun (I honestly consumed one yesterday that had the consistency of sawdust) and don't require extra lathering's of butter. Although I pass no judgement if that is indeed what you wish to do.
These are the perfect cookie to make over the long weekend. Don't forget your spice!
Hot Cross Bun Cookies
Makes 24 - 30
INGREDIENTS
250g unsalted butter, softened
225g brown sugar
150g caster sugar
2 eggs, at room temperature
Good pinch sea salt flakes
450g plain flour
5g bicarb soda
2 tsp cinnamon powder
1 tsp cardamom
1 tsp allspice
300g currants (or 150g currants, 150g mixed peel which is normally what I do!)
100g icing sugar, sifted
20g boiling water
Method -
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugars and salt until pale and creamy, about 6 minutes.
2. Add eggs and beat again until well combined.
3. Add flour, bicarb, spices and currants (and mixed peel if you're using!) and mix until combined.
4. Roll dough into balls (aim for anywhere between 50g and 75g per ball) and freeze dough balls.
5. When ready to cook, pre-heat your oven to 145g fan forced and line baking trays with greaseproof paper. Cook for 17 - 18 minutes. You want to ensure the cookies are still nice and soft but the edges are starting to go a little golden. They shouldn't spread too much, particularly if cooking from frozen. Allow to cool completely.
6. Whisk together icing sugar and boiling water until smooth. You want the icing to be the consistency of melted chocolate, not too stiff. You may need to add additional water or icing sugar to get your consistency right.
7. Pop the icing into a piping bag, snip the end off and pipe crosses over your cookies. Allow to set.
Trixie Tips and Trix!
SPICE IS NICE: Have a play with your spices! If you want the cookies to be a bit more floral, add more cardamom and less cinnamon. If you want them to be a bit spicier add a pinch of white pepper and ground cloves.
MIXED PEEL 4EVER: I love mixed peel in a cookie but for the love of me, I struggled to find it in the supermarkets this year. These cookies are excellent with mixed peel, but you could also opt for sultanas, raisins or even dried cranberries.
