Today it is Easter Monday and it is the last day in the Easter vacation.
I have located this recipe on Hot Cross cookies on the blog What Kate Baked. And it gave me a great opportunity to empty my kitchen cupboards from various leftovers from my Christmas baking. In Denmark we have a saying: "Christmas lasts untill Easter", so I knew, that I had to bake these cookies. And a huge thank you to Kate for sharing this recipe with us as reader and writers out here in blog land.
Hot Cross cookies a la What Kate Baked: - 24 cookies
- 125 melted butter
- 75 g soft brown sugar (brun farin)
- 50 g sugar
- 1 egg
- 225 g (cake) flour
- 1 teaspoon Stollen spice or mixed spice
- 1 teasspon bicarbonate of soda
- 50 g sultanas
- 50 g raisins
- 25 g candied sucat
- 25 g candied orange peel
- 50 icing sugar for glazing
- Heat up the (conventional) oven to 180'C.
- Beat sugar and sugars together for 2-3 minutes using an electrical mixer.
- Add the egg and whip again into a homogenouse mass.
- Stir in the flour, spice and bicarbonate of soda by hand.
- Stir in the raisins and dried fruit.
- Form the cookie dough in a rounded ball with the size of checnut.
- Cover the baking tray with baking paper.
- Place the cookie dough with big distance between each cookie ball.
- Bake the cookies in the upper part of the oven at 180'C for 15 minutes.
- Cool down the cookies, before decorating them with sugar icing with the shape of a cross.
- Store the cookies in an airtigth container.