I may have gone a bit overboard on the Easter Hot Cross Bun theme this year, and all without actually making the real deal. I’m not sorry though. Come Monday everyone is all chocolated out (joking, that will never happen to me), but by the middle of the afternoon those sugar cravings come back and maybe you want something different (/all the chocolate miraculously disappeared). By the time these cookies come out of the oven, the kettle would have boiled and the coffee brewed. You can thank me later.
I have had an enjoyable Easter weekend, taking time out to rest, read and reflect. It’s that time of year agin where the whole family up and leave to another corner of the country, preferably by the sea. And in case you were wondering, I do plan on going in, even if I only last 10 seconds. It’s icy, and good for the metabolism; counteract that cookie ya know.
With these, I would recommend leaving the cookie dough to rest in the fridge and I found that the longer I left it there, the tastier the cookies were. So try, try try (go on and test that will power), to leave the dough for 24 hours (what! yes, I’m really sorry, I lied when or if I said they were quick). If, however, you cannot manage to watch and wait by the fridge that long, they may have a more crumbly, slightly less chewy texture.
Without further ado, here they are:
1 tsp vanilla extract
230g pain white flour
3/4 tsp baking powder
3/4 biCARB of soda
1/2 tsp cinnamon
1/4 tsp nutmeg
14/ tsp mixed spice
100g caster sugar
140g light brown sugar
pinch of salt
50g candied mixed citrus peel
Start by melting the butter over a medium heat until it starts to smell slightly nutty and froths up a little, then add your vanilla. Set aside.
Next combine flour, sugars, baking powder, bicarbonate of soda, and spices in a large mixing bowl, then pour in the melted butter. Mix until just combined then add the egg and mix for another couple of seconds, again until just combined. Finally add the sultanas, currants and citrus peel and stir in to distribute.
Now you can scoop up a spoonful to roll into a bowl and placed on a lined baking tray. Make sure to leave enough room between each cookie as they will spread out a little while in the oven!
Cover your tray of cookies with cling film and place in the fridge for anything from 1 hour up to 72 hours (…remember what I said).
When you are ready to cook them, pre-heat your oven to 200 C and bake for 8 – 10 minutes until lightly golden and still a little soft. Cool on the baking tray and then transfer to a wire rack.
The icing cross is optional but I used the same icing as for the cinnamon buns.