Hot cross cookies

45 mins
Cooking time
14 mins
30 cookies
butter, softened
1 cup (175g)
brown sugar
1 tsp
vanilla extract
2 tsp
finely grated lemon rind
2 ½ cups
self-raising flour, sifted
2 tsp
1 tsp
mixed spice
⅓ cup
a2 Milk™
½ cup
1 cup
icing sugar, sifted
1 tbsp
boiling water
  1. Preheat oven to 180°C. Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Gradually add the eggs and vanilla, beating well after each addition.
  2. Add lemon rind, flour, cinnamon, mixed spice, milk and sultanas and beat until a smooth dough forms. Refrigerate for 30 minutes or until firm.
  3. Roll tablespoons of the dough into balls and place on lightly greased baking trays. Bake for 12–14 minutes or until light golden. Allow to cool on trays.
  4. To make the icing, place the icing sugar and water in a bowl and mix until a paste forms. Place the mixture in a piping bag fitted with a 3mm plain nozzle and draw a cross on each cookie. Allow to dry on a wire rack.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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