Hot Cross Bun Cookies

No need to preheat oven yet, this dough needs to chill for at least 6 hours, or overnight.

Place mixed peel, raisins, sultanas, flours, cornstarch, mixed spice, baking soda and salt into a medium sized bowl and stir until the fruit is coated in flour. Leave to one side.

Place sugars and butter into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs, vanilla and lemon juice, scraping sides of bowl as necessary. Mix until well incorporated, about 1 minute on medium-high speed.

Tip the flour mix into your egg mixture and mix on low until a soft dough forms. Tip dough back into the bowl you measured your flour into and cover with clingfilm.

Place in the fridge for at least 6 hours or overnight if possible.

Once chilled, preheat oven to 350 F and line 3 baking trays with parchment paper or Silpat mats.

Using a 1.5 tablespoon cookie scoop, place balls of dough 2 inches apart on your lined trays. Flatten each ball ever so slightly to stop them from rolling away! Place in the oven for 9-11 minutes, until risen, golden around the edges, but still a little soft in the centre. You want them a little under baked in the centre. But if they still look wet/greasy in the middle, they’re not quite done so return to oven for 2 minutes, then check again. Remove from oven.

Leave to cool on the trays for at least 10 minutes, before transferring to a wire rack to cool completely. Once cooled, cookies will keep in an airtight container, at room temperature for a week.