Gluten-free hot cross bun cookies
If you are like me, then at Easter you will love hot cross buns and Easter biscuits. These Gluten-free hot cross bun cookies are the perfect cross between. These are a crumbly biscuit and lovely served with tea. The gluten-free hot cross bun cookies contain white chocolate chips, sultanas and spiced with cinnamon. To make the cross, the I melt down some more white chocolate and using a teaspoon or piping bag to drizzle the chocolate over.
If you are after a fun, family recipe to bake, then I highly recommend this. Children of all ages will enjoy this recipe. Why not make more batches and gift them out?
Before I get into the recipe, I just want to thank everyone for their support. BeingGlutenFree.co.uk is now 6 months old and the feedback has been amazing. Please keep sharing my recipes and don’t forget to follow me on social media. Links are in the top right.
FAQs
Can I make this vegan/ dairy free?
Yes, you should be able to get vegan white chocolate chips. If not, finely chop up a vegan white chocolate bar. Also, simply change any other dairy to your preferred dairy-free option.
How can I store the biscuits?
Keep in an airtight tin. They will last up to a week, if not eaten before.
Equipment used:
Large baking sheet
Large mixing bowl
Wooden spoon
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Top tip
When shaping the dough into balls, dust your hands in flour as it will be moist.
Gluten-free hot cross bun cookies
Ingredients
- 200 g Soft butter
- 100 g Soft brown sugar (light)
- 250 g Plain gluten-free flour
- 1 Large free range egg
- 1/2 tsp Xanthan gum
- 2 tsp Gluten-free baking powder
- 2 tsp Ground cinnamon
- 120 g Sultanas
- 200 g White chocolate chips
Instructions
- Preheat oven to 180C/160C fan/gas 4. Grease two baking sheets or line with baking paper.
- In a large bowl, beat together the butter, sugar and egg until smooth.
- Sift in the flour, xanthan gun, cinnamon and baking powder, then combine to make a dough.
- Add the sultanas and 100g of the white chocolate, and mix to combine.
- Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand.
- Bake for 12- 15minutes until golden. You might need to do this in batches.
- Once cooled down, melt the remaining chocolate and pipe or drizzle to make a cross and leave to set.
