Hot Cross Bun Cookies

By Sean Tan  

March 26, 2018

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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.


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


1Preheat oven to 180 C (160 C fan-forced). Grease oven trays; line with baking paper.

2Beat 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.

3Roll rounded teaspoons of mixture into balls; place about 5 cm apart on oven trays.

4Knead ground almonds into marzipan. Roll marzipan into 0.5 cm diameter lengths; cut into 4-cm strips.

5Brush cookies with a little milk; place marzipan crosses on cookies, press down gently to attach.

6Bake 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/