Hot Cross Bun Biscuit Recipe

INGREDIENTS:
2 kg softened butter (plus extra for trays)
1 kg light muscovado sugar (alternatively, you can use dark brown sugar)
10 eggs
2.5 kg Millstone Cake Wheat Flour
28 grams cinnamon
48 grams baking powder
1 kg sultanas
2 kg white chocolate chips

DIRECTIONS:

Step 1
Heat a conventional oven to 180°C or 160°C for a fan oven or Gas Mark 4. Lightly butter a few baking trays.

Step 2
In a large bowl, beat together the butter, sugar and egg until smooth.

Step 3
Sift in the flour, cinnamon and baking powder, then combine to make a dough.

Step 4
Add the sultanas and 1 kg of the white chocolate chips and mix to combine.

Step 5
Roll dough into golf-ball sized balls. Place them onto baking trays and flatten, leaving enough space between each for them to expand.

Step 6
Bake for 10 mins until golden (you may have to do this in batches depending on oven space).

Step 7
Remove the biscuits and cool on wire racks.

Step 8
Melt the remaining 1 kg white chocolate chips in the microwave on low in 20-second bursts.

Step 9
Using a small piping bag or a teaspoon, drizzle a cross on top of each biscuit.

Step 10
Leave to set before eating.

HOMEBAKER RECIPE

View the recipe here:
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: approx. 18 biscuits

INGREDIENTS:
200 g softened butter (plus extra for trays)
100 g light muscovado sugar (alternatively, you can use dark brown sugar)
1 egg
250 g Millstone Cake Wheat Flour
1 tsp cinnamon
2 tsp baking powder
100 g sultanas
200 g white chocolate chips

DIRECTIONS:

Step 1
Heat a conventional oven to 180°C or 160°C for a fan oven or Gas Mark 4. Lightly butter a few baking trays.

Step 2
In a large bowl, beat together the butter, sugar and egg until smooth.

Step 3
Sift in the flour, cinnamon and baking powder, then combine to make a dough.

Step 4
Add the sultanas and 100g of the white chocolate chips and mix to combine.

Step 5
Roll dough into golf-ball sized balls. Place them onto baking trays and flatten, leaving enough space between each for them to expand.

Step 6
Bake for 10 mins until golden.

Step 7
Remove the cookies and cool on wire racks.

Step 8
Melt the remaining white chocolate chips in the microwave on low in 20-second bursts.

Step 9
Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each biscuit.

Step 10
Leave to set before eating. The biscuits can be stored in a jar for up to 3 days, if they last that long!

Recipe sourced from https://www.bbcgoodfood.com/recipes/hot-cross-cookies