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Hot Cross Cookies

Ingredients

  • 125g brown sugar
  • 75g sugar
  • 100g butter
  • 1 egg
  • 1/2 cup Pic’s Peanut & Chocolate Butter, plus extra for piping on top
  • 175g flour
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 50g Whittaker’s chocolate of choice, chopped

Directions

  1. In a large bowl, cream the sugars, butter and egg using an electric beater for 3 minutes until light and creamy. Add the Pic’s Peanut and Chocolate Butter and beat to incorporate.

  2. In a separate bowl, mix together the flour, spices, baking powder, baking soda and salt. Add to the creamed butter mix and stir to form a dough. Add the Whittaker’s chocolate and fold through.

  3. Roll the mixture into balls the size of a golf ball. Place on two large trays lined with baking paper, giving them plenty of space to spread. Freeze for at least 30 minutes.

  4. Preheat oven to 160°C fan bake.

  5. Transfer your frozen cookie trays to the oven and bake for 10-15 minutes, until golden.

  6. Transfer cookies to a cooling rack. Allow to cool completely before decorating.

  7. When completely cool, fill a piping bag with extra Pic’s Peanut and Chocolate Butter. Pipe a cross on the top of each cookie. Enjoy at room temperature or heated.