Hot Cross Cookies

These cookies have all the flavours of a hot cross bun, with a classic icing cross over the top. They are a great alternative for anyone that isn't a fan of the classic Easter bake.

Recipe - Makes 16

For the cookies:

• 150g butter, softened
• 100g caster sugar
• 110g light brown sugar
• 1 egg
• 220g plain flour
• 1/2 tsp bicarbonate of soda 
• 1/2 tsp baking powder
• 40g oats
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 180g sultanas
• 40g mixed peel
• 2 tbsp milk

For the icing:

• 120g icing sugar
• 1 tbsp honey
• 1 tbsp water

Cream the butter and sugars in a bowl to pale and light. Add the egg and beat to combined. Combine the flour, bicarbonate of soda, baking powder, oats and spices together and tip into the egg mix. Fold in, loosening with a little milk. Add the fruit and mix well. Place in the fridge to rest overnight.

Preheat the oven to 180C. Place a piece of baking paper on a tray. Divide the mix into 16 even sized pieces and place blobs on a tray spaced well apart on the lined trays (you may need to bake in 3 or 4 batches). Bake for 14-16 minutes or until browned. Remove and leave on the tray to cool for 5 minutes, then transfer to a wire rack to cool. 

Make the icing by mixing the icing sugar, honey and water together to a smooth paste. Put into a piping bag fitted with an icing nozzle and pipe crosses over the top of the cookies. Leave to set.