I love to bake and cook, however, there's one ingredient I hate to work with.... yeast.
I don't know what it is, but yeast and I just don't get along. The times I've managed to make something successfully with it have been a major fluke because the rest of the time, I end up frustrated and a throwing a whole batch of whatever in the bin because it just doesn't work the way I want to.
That, my friends, is the one of the reasons I'm sharing Hot Cross Bun Cookies with you today. The second and more important reason is because they're ridiculously delicious.
Hot Cross Buns are one of those Easter only foods for me. Even though you seem to be able to get Hot Cross Buns two seconds after Christmas has finished, they're something I only eat around Easter time.
I loveee the mix of warm and comforting spices and chewy sweet raisins and sultanas and that's exactly what I wanted to recreate... only, instead of a bun I wanted those things in a cookie.
Why? Well, because you can never go wrong with cookies, right?
These cookies are super soft and thick and fluffy and delicious and SO easy to make. There's a secret trick that makes them puffy and delicious and whilst they do require chilling (though you can skip that step - they just won't be as fluffy), they're really easy to make!
So let me share the recipe with you! >>
Gluten Free Hot Cross Bun Cookies Recipe
lower fat, lower sugar, refined sugar free option, dairy free option, nut free
makes 16 medium cookies
3 1/2 tbsp (50g) butter*
1/3 cup (~75g) coconut sugar or brown sugar
2 tbsp (30g) applesauce
1 cup (120g) gluten free plain flour
2 tsp (10g) gluten free cornflour/cornstarch
1 tsp baking soda
1 1/2 tsp mixed spice
~1/2 cup raisins or sultanas (you can also use choc chips for "chocolate hot cross bun cookies")
For the crosses: 1/3 cup white chocolate chips, melted
- In a mixer, cream your butter and sugar until light and fluffy, scraping down the sides a few times inbetween to ensure everything is incorporated.
- Add in your egg and applesauce, mixing just until combined and scraping down the sides.
- Add in your flour, cornflour, baking soda and spice and mix until just combined.
- Scrape down the sides and add your raisins, stirring until everything is mixed together.
- Chill your cookie dough for 2 hours (or overnight).
- Preheat your oven to 180C/355F and line two to three cookie sheets with baking paper.
- Scoop tablespoons of your dough onto your prepared baking sheets and flatten slightly.
- Bake for 7-9 minutes, or until the edges of your cookies are golden.
- Remove from the oven and allow to cool for 10-15 minutes.
- Using a piping bag (or zip lock/freezer bag with one corner cut off), pipe your crosses on top of your cooled cookies.
- Allow the chocolate to set (place them in the freezer for a few minutes to make this extra quick!) and serve!
- These cookies will keep in an airtight container at room temperature for 2-3 days.
*For a dairy free option you can switch the butter for nuttelex or a dairy free butter alternative (NOT margarine or reduced fat spread as this won't work!)
But tell me, what are your favourite Easter treats?
Are there any foods/ingredients you hate cooking with?