Hot Cross Bun Shortbread

March 19, 2018

It's Easter season and although that normally means chocolate, chocolate and more chocolate - I thought I would mix it up a little bit by going down another classic route with these Hot Cross Bun Shortbreads. (Don't worry though - the chocolate posts are coming!) 

These were more of an experiment to begin with but once they had been tried and tested I couldn't not share the shortbread love. 





For the Biscuits

- 130g Butter (softened)

- 60g Caster sugar

- 165g Plain flour

- 40g Sultanas (Soaked in orange juice for 30 mins)

- 2tsp Mixed spice

- 3 drops of Cinnamon Spice drops

- 3 drops of Orange Spice drops

- 2 drops of Ginger Spice drops


To decorate 

- 60ml Water

- 80g Plain flour

- 2tbsp Apricot jam (heated slightly)


You will also need: A piping bag with a Wilton 3 tip nozzle, a 6cm circular cookie cutter, two baking sheets & a rolling pin.




- Preheat your oven to 170 Fan / 185C and line two baking sheets with baking parchment.


- In a bowl, beat together the butter and sugar until light and fluffy.


- Stir in the flour, mixed spice and spice drops; mixing until combined fully.


- Gently fold the sultanas through the mixture before turning out onto a lightly floured surface. 


- Roll out the dough until it is about 1/2" thick before using your cookie cutter to punch out approximately 10-12 biscuits and place them onto the lined baking sheets.


- To make the flour paste, simply stir together the flour and water until they form a smooth, pipeable consistency that will still hold its shape when put onto the biscuits.


- Put the flour paste into the piping bag and pipe a cross on top of each biscuit.


- Refrigerate the biscuits for half an hour before baking for 15 - 18 minutes.


- When the biscuits are out of the oven, take the warm apricot jam and lightly brush the biscuits to give them a nice shiny finish.



You can find the Spice Drops I used in this recipe by clicking the link below:





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