Description
Deliciously spiced Hot Cross Cookies combining the classic flavors of cinnamon, sultanas, and white chocolate. These soft and golden cookies are topped with a delicate white chocolate cross, perfect for festive occasions or a sweet treat any time of year.
Ingredients
Scale
Cookie Dough
- 200g softened butter, plus extra for the trays
- 100g light muscovado sugar
- 1 egg
- 250g plain flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 100g sultanas
- 100g white chocolate chips
Decoration
- 100g white chocolate chips (for melting and drizzling)
Instructions
- Preheat Oven and Prepare Trays: Heat the oven to 180°C (160°C fan) or gas mark 4. Lightly butter a few baking trays to prevent sticking.
- Make the Dough: In a large bowl, beat together the softened butter, light muscovado sugar, and egg until the mixture is smooth and creamy. Sift in the plain flour, cinnamon, and baking powder, then mix gently to form a soft dough. Fold in the sultanas and 100g of white chocolate chips until evenly distributed.
- Shape the Cookies: Roll the dough into golf ball-sized lumps. Place them on the prepared baking trays and flatten each slightly with your hand or the back of a spoon, leaving enough space between each cookie to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for approximately 10 minutes or until they turn golden around the edges. Depending on the size of your oven and trays, you may need to bake in batches.
- Cool: Carefully remove the cookies from the trays and place on wire racks to cool completely.
- Decorate: Melt the remaining 100g white chocolate chips in the microwave at low power in 20-second bursts, stirring between each until smooth. Using a small piping bag or a teaspoon, drizzle a white chocolate cross on top of each cooled cookie. Allow the chocolate to set before serving.
- Storage: Store the cookies in an airtight container or cookie jar for up to 3 days to maintain freshness.
Notes
- Ensure the butter is properly softened to make mixing easier and achieve a smooth dough.
- Be careful not to over-bake the cookies to keep them soft and chewy.
- Use a small piping bag or a teaspoon for neat white chocolate crosses.
- If you don’t have a wire rack, cool cookies on baking trays but be mindful they can become soggy.
- Feel free to substitute sultanas with raisins or dried cranberries for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Hot cross cookies, cinnamon cookies, white chocolate cookies, festive treats, baked cookies, sultana cookies
