Hot Cross Cookies Gluten Free |
- Cookies
- 250g unsalted butter, room temperature
- 1 cup raw caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp all spice
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
- 2¾ cups plain gluten free flour
- ⅓ cup freshly squeezed orange juice
- 1 tsp orange zest
- 1½ cups raisins
- 1 beaten egg for brushing
- Royal Icing
- 300g pure icing sugar, sifted
- 1 egg white
- 2 tsp lemon juice
Conventional Method
- Preheat oven to 190C. Line a baking tray with baking paper.
- Beat butter and sugar in mixer until pale and fluffy. Add egg and vanilla and beat until incorporated.
- Add all dry ingredients, orange juice, orange zest and raisins and beat to combine.
- Roll cookie dough into small balls and place on a baking tray. Brush with beaten egg.
- Bake for 12-15 minutes or until golden. Cool completely.
- To make the royal icing beat the egg white, icing and lemon juice together until a paste is formed. Quickly spoon royal icing into piping bag and pipe crosses over cookies before icing sets.
Thermomix Method
- Preheat oven to 190C. Line a baking tray with baking paper.
- Beat butter and sugar until pale and fluffy in Thermomix speed 6/30 sec. Add egg and vanilla and mix speed 5/5 sec.
- Add all dry ingredients, orange juice, orange zest and raisins and mix speed 5/10 sec/reverse mode.
- Roll cookie dough into small balls and place on a baking tray. Brush with beaten egg.
- Bake for 12-15 minutes or until golden. Cool completely.
- To make the royal icing beat the egg white, icing and lemon juice together until a paste is formed or mix in Thermomix 5 sec/speed 7. Quickly spoon royal icing into piping bag and pipe crosses over cookies before icing sets.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/hot-cross-cookies-gluten-free/
3.5.3226