MAKES ABOUT 30 COOKIES
125g (4½oz) butter, softened
75g (2¾oz) demerara sugar
75g (2¾oz) granulated sugar
1 free-range egg
1 tbsp vanilla extract
200g (7oz) plain fl our, sifted
½ tsp bicarbonate of soda
½ tsp salt
½ tsp cinnamon
100g (3½oz) chocolate chunks
100g (3½oz) dried fruits (cherries,
sultanas)
100g (3½oz) white chocolate1 Preheat the oven to 210°C/Gas Mark- Line a baking sheet.
2 Cream together the butter and sugars
by hand, then stir in the egg and
vanilla extract.
3 Combine the flour, bicarbonate of
soda, salt and cinnamon in a bowl, then
gradually add to the butter mixture. Stir
in the chocolate chunks and dried fruits.
4 Use 2 teaspoons to create walnut-
sized portions of cookie dough on the
baking sheet.
5 Bake the cookies for 8-10 minutes.
Let them rest on the baking sheet for
5 minutes, before transferring the
cookies to a cooling rack to firm up.
They will stay chewy on the inside, but
crispy on the outside.
6 To decorate the cookies, melt the
white chocolate over a bain marie, then
transfer the melted chocolate to a
piping bag. Draw a cross-shape on top
of each cookie, to finish.
CLASSICS
wit h a twist!Hot Cross
Bun
C ooki es
What do you get when
you combine cookies
with hot cross buns?
Reka Csulak from Holy
Whisk Blog (rekacsulak.
com) finds out!98 baking heaven APRIL WWW.FOODHEAVENMAG.COM