It’s not too late to get baking to celebrate the end of the Easter Half Term, and these Hot Cross Cookies are great fun snack for all the family.
200g of Butter
100g of Muscovado Sugar
250g Plain Flower
1 Tsp Cinnamon
2 Tsp Baking Powder
200g White Chocolate
To start, heat the oven to around 180C/ gas mark 4. Lightly butter a few baking trays. Beat together the butter, sugar and eggs in a large bowl.
To make the dough shift flour, cinnamon and backing powder into the mix.
Finally, add into the mix the sultanas and 100g of the white chocolate.
To make the cookies split the dough into small lumps and roll into balls.
Butter the backing tray and flatten these onto the trays, make sure there is enough space between each cookie as they will expand.
Bake for 10 mins.
Remove the cookies from the trays and cool on wire racks.
Melt the remaining white chocolate in a bowl above boiling water.
Then carefully drizzle the melted chocolate across on top of each cookie with a spoon. Leave to set.
Even though they will probably been eaten before there is even chance to wash up, the cookies should last for 3 days in a sealed container.