Debbie Reid shares her recipe for the perfect easter biscuits that she calls Hot Cross Cookies.
Ingredients
125g butter
1/2 cup caster sugar
1/2 cup brown sugar
1 egg
1 1/2 cups self raising flour
1 teaspoon of cinnamon
1 teaspoon of mixed spice
1/2 cup raisins (dried cranberries)
1/2 cup sultanas
1 dessertspoon cocoa powder
Instructions
Line two baking trays with baking paper and preheat oven to 190C.
Cream butter and both sugars till light and fluffy, then add egg and beat well.
Stir in the flour then take out 2 and a 1/2 tablespoons of the pale mixture and place in a small bowl.
Add in the spices, craisins, sultanas and cocoa and stir in well.
Roll mixture into small balls and slightly flatten on top.
Add and mix in a dash of milk to the white leftover mixture then place in a piping bag and pipe on a cross on each cookie
Bake for about 15 minutes swapping trays halfway.
Recipe and photo submitted by Debbie Reid.