Hot cross cookies

Have you made your way through a few bags of hot cross buns already and still wanting to pop down to the shop to buy more. Then just hold on a moment and check out these hot cross bun cookies. The buttery cookie goes so well with the crisp mixed spice royal icing, and a welcome change for your tastebuds who might want a slight change in textures after bun overload!

Hot Cross Bun Sugar Cookies

Adapted from Joy of Baking

390g plain flour

A pinch of salt

1 tsp baking soda

225g butter, at room temperature

200g caster sugar

2 eggs

2 tsp vanilla essence

In a food processor, process the butter and sugar until smooth. Add the eggs, one at a time and vanilla and process until combined. Sift in the flour, salt and baking soda, process until the mixture comes together. Remove from bowl and roll out between baking paper until about 3cms thick (thickness will depend on what you like, I prefer my sugar cookies to be nice and thick). Using a circle cookie cutter, cut shapes from the dough and put on a tray lined with baking paper. Pop into an oven set at 180 degrees celsius and bake for about 15 mintues (just before they turn golden). Leave on the tray to cool for about 5 minutes before transferring to a wire rack to cool completely.

Royal Icing

2 egg whites

2 tsp lemon juice

3 cups icing sugar

2 tsp Mixed Spice

In a clean bowl, add the egg whites and lemon juice. Beat using an electric mixer until soft peaks form. Sift in the icing sugar in 2 batches and beat. Don't overbeat of your icing will be too thick. Separate the icing into two batches, 3/4 and 1/4. In the bowl with 3/4 of the mixture, add about 2 tsp mixed spice (add as much as you like to taste), stir with a spoon until combined. 

Using small piping bags (I make mine from baking paper), pipe a cross onto each cookie with the original white icing. By the time you've finished all cookies, the first ones should be set enough to start with the spiced icing. Using a new piping bag, outline the quarters of the cookie with the spice mix, then fill in the gaps. Continue with each cookie. Allow to set then store in an airtight container until ready to eat (do not refridgerate). 

And there you have Hot Cross Bun Sugar Cookies. Enjoy!!