Hot Cross Cookies
Servings: 14 cookies
These easy to make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids.
Ingredients
- 55 g coconut oil (¼ cup), melted if solid
- 85 g rice malt syrup, honey or maple syrup (¼ cup), approx
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 1 tsp vanilla - powder, extract or essence
- 2 tbsp dark chocolate chips - or cacao nibs
- 2 tbsp currants
- 150 g almond meal (1¼ cups, firmly packed)
- 2 tbsp arrowroot or tapioca starch
- 50 g dark chocolate
Instructions
- Preheat your oven to 150℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.
- In a mixing bowl or food processor, combine all of the ingredients except the chocolate until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
- The mixture should be thick and sticky, but add more almond meal if you can't handle the dough.
- Roll tablespoons of the mix in wet hands and place them onto a tray lined with baking paper.
- Flatten slightly and bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
- Allow to cool fully. They will firm up as they cool.
- Once completely cool, melt the chocolate and pipe to form a cross. Allow the chocolate to set completely (you may need to refrigerate if the weather is warm) before storing.
Store
- Store in an airtight container in the fridge or freezer.