If you love almond cookies, this hot cross bun cookie recipe will be a delight to make and enjoy. Serve them up for Easter or as a special treat during teatime.
Yield:
Prep Time: mins
Cook Time: mins
Difficulty Level: /5
Ingredients
- 125 g butter, softened
- 2/3 cup (150 g) caster (superfine) sugar
- 1 egg
- ¼ cup (40 g) finely chopped mixed peel
- ½ cup (80 g) dried currants
- 2 cups (300 g) self-raising flour
- 1 tsp mixed spice
- 2 tsps milk
- 2 tbsps ground almonds
- 100 g marzipan
- 2 tbsps apricot jam (conserve), warmed, strained
Steps
01. Preheat oven to 180 C (160 C fan-forced). Grease oven trays; line with baking paper.
02. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in peel, currants, sifted flour and spice, and milk in two batches.
03. Roll rounded teaspoons of mixture into balls; place about 5 cm apart on oven trays.
04. Knead ground almonds into marzipan. Roll marzipan into 0.5 cm diameter lengths; cut into 4-cm strips.
05. Brush cookies with a little milk; place marzipan crosses on cookies, press down gently to attach.
06. Bake about 15 mins. Brush cookies with jam; cool on trays.
TIP: Store in an airtight container for up to a week.Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au