Go Back
Hot Cross Bun Shortbread Cookies and Easter Treat

Hot Cross Shortbread Cookies

Janice Pattie
Rich butter Shortbread cookies will all the spicy flavours of a traditional Easter Hot Cross Bun. 
5 from 17 votes
Prep Time 20 mins
Cook Time 10 mins
Course Baking
Cuisine British
Servings 16
Calories 225 kcal

Ingredients
 

  • 300 g 10oz plain flour
  • 100 g 4oz caster sugar
  • 200 g 8oz butter
  • 30 g raisins finely chopped
  • 30 g mixed peel finely chopped
  • 2 tsp mixed spice

For the glaze

  • 1 egg white lightly beaten (optional)
  • 1 tbsp caster sugar optional

For the crosses

  • 80 g white chocolate buttons

Instructions
 

  • Heat the oven to 170C. 
  • Sift the flour into a bowl, add the sugar and mixed spice and mix well together.
  • Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients.
  • When the mixture starts to come together, add the finely chopped raisins and mixed peel.
  • Knead the chopped raisins and mixed peel into the mixture until the dough comes together in a ball. 
  • Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a plain edged (8 cm) cookie cutter.
  •  As you cut the cookies place them on a baking sheet lined with baking parchment or a mat.  
  • Gather together the remaining dough and cut more cookies, repeating  until all the dough has been used and all the cookies are on a baking sheet.  I used two baking sheets. 

To glaze

  • Mix together the lightly beaten egg white with a tablespoon of caster sugar, then brush the tops of the cookies with this glaze. 
  • Bake in the oven at 170C 8-10 minutes until firm and pale golden brown. Lift onto a cooling tray with a spatula.

To make the crosses

  • Once the cookies are completely cool.  Place the white chocolate buttons into a disposable piping bag, clip the end of the bag, The place the closed end into a bowl of boiled water and leave until the chocolate has melted.
  • Carefully snip the end of the piping bag and pipe a cross on top of each cookie.  This is quite tricky as the chocolate wants to run.  As an alternative, you could use ready-made royal icing to pipe the crosses. 
  • Leave until the chocolate is firm, then pack carefully into an airtight container until ready to serve.

Notes

These Hot Cross Shortbread Cookies have soft and melting buttery texture rather than the crisp snap of a plain shortbread cookie, a nice change and a great flavour. 

Nutrition

Calories: 225kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 28mgSodium: 100mgPotassium: 56mgFiber: 1gSugar: 12gVitamin A: 312IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!