One of the highlights of being back in Australia is being able to cook in my Mum’s wonderful kitchen. Combine that with pregnancy hunger and I’m in heaven!!
My Mum was raving about some cookies that my sis had made recently… and so we made them together! It combines the deliciousness of hot cross buns, but without the hassle of waiting for them to rise, etc. Here are the results:
So rarely do my cookies turn out so round and picture perfect!
Georgia starting the icing…
Who said hot cross buns had to have crosses?
The recipe is a Donna Hay recipe, taken from the Sunday Mail. This recipe made us 22 big cookies.
- 125g softened butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. finely grated lemon rind
- 2.5 cups SR flour
- 2 tsp. cinnamon
- 1 tsp. mixed spice*
- 1/3 cup milk
- 1/2 cup sultanas**
Icing: 1 cup icing sugar, 1 tbsp. water
- Preheat oven to 160.
- Beat the butter and sugar until pale and creamy.
- Gradually add the eggs and vanilla, then the lemon rind, flour, cinnamon, mixed spice, milk and sultanas.
- Mix until a smooth dough forms.
- Roll spoonfuls of dough into balls and bake for 14-15 mins (or more realistically, about 12 mins).
- Cool. Then use a piping bag to pipe the icing.
*I don’t think it would hurt to use a little extra spice!
**We used a mix of sultanas, raisins, cranberries and choc-chips
When we’re back in Beijing, I will definitely be making these for Easter!