I know this recipe is a little late in the scheme of things, but what can I say lol. It was a brand new recipe to me right before Easter and I made them on the Easter weekend. Naturally it has been school holidays since then and I am a little behind in my blogging.
This recipe is really quite yummy and was pretty simple to prepare as well. I liked how there was nothing fancy in them.....perfect for those long weekend cooking sessions when the shops aren't open!
I have quite a few kids that don't like sultanas so these weren't an all round hit in my house but for those of us that do like sultanas,,,they were delicious.
HOT CROSS COOKIES
(Recipe borrowed from the Sunday Mail Newspaper in Adelaide - Food with Donna Hay section)
125 grams butter, softened
1 cup (175 grams) brown sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon rind
2 1/2 cups (375 grams) self raising flour, sifted
2 teaspoons cinnamon
1 teaspoon mixed spice
1/3 cup (80ml) milk
1/2 cup (80 grams) sultanas
1 cup (160 grams) icing sugar, sifted
1 tablespoon boiling water
Preheat oven to 180 degrees.
Place the butter and sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy.
Gradually add the eggs and vanilla, beating well after each addition.
Add lemon rind, flour, cinnamon, mixed spice, milk and sultanas, and beat until a smooth dough forms.
Roll tablespoonfuls of the dough into balls and place on lightly greased baking tays lined with non stick baking paper.
Bake for 15 minutes or until lightly golden.
Allow to cool on trays.
To make the icing:
Place the icing sugar and water in a bowl and mix until a paste forms.
Place the mixture in a piping bag (I used a snap lock bag with the corner snipped off) fitted with a 3mm nozzle and draw a cross on each cookie.
Allow to dry on wire rack.
Enjoy at any time of the year!!!!