Hot Cross Cookies
These delightful white chocolate and sultana cookies are the perfect treat for any occasion. The combination of sweet white chocolate, juicy sultanas, and warm cinnamon creates a delicious flavor experience in every bite. Baked to golden perfection, these cookies are not only a pleasure to make but also a joy to share with friends and family. Satisfyingly crunchy on the outside and beautifully soft on the inside, these cookies are sure to become a favorite in your household.
— Constant Cookbook
Ingredients
- 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
- 200g white chocolate chips
Instructions
- Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
- Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
- Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.
Cook Time
10M
Prep Time
PT20M
Yield
MAKES 18
Nutrition
- Calories: 231 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.4 milligram of sodium
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