hot cross cookies

  • 125g butter, softened
  • 1 cup (175g) brown sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 2 teaspoons finely grated lemon rind 
  • 2½ cups (375g) self-raising flour, sifted 
  • 2 teaspoons cinnamon 
  • 1 teaspoon mixed spice 
  • ⅓ cup (80ml) milk 
  • ½ cup (80g) sultanas 
icing
  • 1 cup (160g) icing (confectioner’s) sugar, sifted 
  • 1 tablespoon boiling water
  1. Preheat oven to 180°C (350°F). 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. 
  2. Add lemon rind, flour, cinnamon, mixed spice, milk and sultanas and beat until a smooth dough forms. Refrigerate for 30 minutes or until firm. Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Bake for 12–14 minutes or until light golden. Allow to cool on trays. 
  3. 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 fitted with a 3mm plain nozzle and draw a cross on each cookie. Allow to dry on a wire rack. Makes 30.
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