Name: Hot cross bun cookies
Cook time: 75 min
Total time: 75 min
Ingredients: 125 gram (4 ounces) butter, softened; 2/3 cup (150g) caster (superfine) sugar; 1 egg; 1/4 cup (40g) finely chopped mixed peel; 1/2 cup (80g) dried currants; 2 cup (300g) self-raising flour; 1 teaspoon mixed spice; 2 teaspoon milk; 2 tablespoon ground almonds; 100 gram (3 ounces) marzipan; 2 tablespoon apricot jam (conserve), warmed, strained

Ingredients

125 gram (4 ounces) butter, softened

2/3 cup (150g) caster (superfine) sugar

1 egg

1/4 cup (40g) finely chopped mixed peel

1/2 cup (80g) dried currants

2 cup (300g) self-raising flour

1 teaspoon mixed spice

2 teaspoon milk

2 tablespoon ground almonds

100 gram (3 ounces) marzipan

2 tablespoon apricot jam (conserve), warmed, strained

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.

2.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in peel, currants, sifted flour and spice, and milk in two batches.

3.Roll rounded teaspoons of mixture into balls; place about 5cm (2 inches) apart on oven trays.

4.Knead ground almonds into marzipan. Roll marzipan into 5mm (¼ inch) diameter lengths; cut into 4cm (1½ inch) strips.

5.Brush cookies with a little milk; place marzipan crosses on cookies, press down gently to attach.

6.Bake about 15 minutes. Brush cookies with jam; cool on trays.

Store in an airtight container for up to a week.
Note

Woman's Weekly Food

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Ingredients

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