Easter is still a month away and you have already overdosed on Hot Cross Buns. Sound familiar? Why not switch up your Easter baking routine with my buttery gluten free Hot Cross Cookies? They share all the signature flavours of cinnamon, all spice, orange zest and juicy raisins with one huge added bonus – you can dunk them in your coffee!
These cookies rise into a dome shape just like a regular hot cross bun so they present beautifully. A new twist on an old Easter classic. Happy Easter folks.
Hot Cross Cookies Gluten Free
Serves: 30 cookies
Ingredients
- 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
Instructions
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.
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