I love hot cross buns, and usually make a couple of batches around Easter for the kiddies because they love them too! But with my youngest being off gluten, dairy and soy and me not having enough time to play around with a gluten free recipe for hot cross buns, I decided to work on something a little easier and different, hot cross cookies!
And boy, have they been a hit! They are soft, with a hint of spice and just the right amount of dried fruit. Easy to make, and easily adapted to suit any other intolerances, such as nuts or eggs.
I hope you enjoy these hot cross cookies, just in time for Easter but they are literally perfect for any other occasion x Renee
Prep time: 5 mins
Cooking time: 15-20 mins
2 ½ cups plain flour (for gluten free use: 1 cup almond meal, 1 cup brown rice flour, ½ cup tapioca/arrowroot flour)
½ cup coconut sugar (you can also use regular sugar)
¼ cup nut butter (you could also use sunflower seed butter or use more coconut oil)
½ cup coconut oil
2 tsp vanilla essence
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground fennel
1/8 tsp salt
2 tbs cacao powder
1 large egg (for egg free use 1 large banana mashed)
1 ½ tsp baking powder
1 tsp baking soda
¾ cup dried fruit (1/2 cup sultanas, ¼ cup dried cranberries, ¼ cup apricots, roughly chopped)
2 tbs plain flour (for gluten free, use tapioca/arrowroot flour)
1 tbs rice malt syrup
1 tsp vanilla extract
1-2 tbs milk (dairy, non dairy etc)
Preheat the oven to 180 degrees Celsius. Line two baking trays with baking paper and set aside.
Cream together the eggs (or banana), sugar, nut butter, coconut oil and vanilla essence.
Add all the remaining cookie ingredients, except the dried fruit, and combine until well mixed. Then add the dried fruit and mix in.
Using a tablespoon, spoon the mixture out and form into golf ball sized balls. Place on the baking tray, evenly spaced (these will spread) and gently flatten with your hand or with a fork.
Combine the ‘cross’ batter ingredients, adding the milk in 1/2 tsp increments, until smooth and without lumps. You want this mixture to be thick enough to squeeze through a piping bag (or drizzled over the cookies) and not too runny or it will spread. Pipe the mixture across each cookie, forming a cross.
Place trays in the oven and bake for 15-20 minutes. Allow to cool completely before removing from baking tray.