Hot Cross Bun Cookies

I have been thinking about making some more hot cross buns but had a hard time coming up with a flavour I'd enjoy more than the Raspberry White Choc-Chip Hot Cross Buns from last year. Rather than making the same buns again I decided to take the idea in a different direction, Hot Cross Cookies. Studded with currants and full of yummy spices these cookies take the best parts of hot cross buns and turn them into a cute little treat you can dunk in your tea.

For the Cookies (makes 12)

65 grams butter (softened)

1/3 cup caster sugar
1 egg

1/4 cup dried currants

1 cup self raising flour (sifted)

1/2 teaspoon mixed spice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon milk

3 tablespoons Jam (I used mixed fruit because it was all I had)

To make the Cookies- Line cookie tray with baking paper and preheat oven to 160 degrees c.

Add the butter, sugar and egg together in a mixing bowl, beat with an electric mixer until light and fluffy.

With a spoon or spatula stir in half of the currants, flour, spices and milk.

Mix in the second half of the dry ingredients and milk until well combined.

Scoop heaped teaspoons of cookie dough and roll into balls. Place the unbaked cookies on the prepared tray about two inches apart. Do not flatten.

Bake the cookies for about 15 minutes. While the cookies are baking place the jam in a small saucepan and warm until thin and smooth.

After removing the cookies from the oven brush with jam and allow to cool on the tray. While the cookies are cooling making the frosting for the crosses.

For the Frosting

1/2 cup icing sugar

1/4 teaspoon cinnamon

1 teaspoon of water

To make the frosting- mix the icing sugar, cinnamon and water in a small bowl until smooth.

Fill a squeezy bottle or fine tipped piping bag with the cinnamon frosting, pipe a cross on top of each cookie and allow to set.