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HOT CROSS COOKIES

Jet and I were thinking Easter food, as you do pre-Easter of course, and how to make small presents for people and these lovely HOT CROSS COOKIES came about. They’re super easy, only a few tweaks on a traditional cookie recipe but hold super well and look much like a Hot Cross Bun! Also a great combo with the delish Easter Spice Loaf for morning or afternoon tea.

HOT CROSS COOKIES

Makes 16 cookies

175g butter (can swap for coconut oil, hardened, if dairy free)

3/4 cup coconut sugar

1 egg

1 teaspoon vanilla extract

1/4 cup raw cacao (optional)

1 teaspoon cinnamon

2 teaspoon mixed spice

1 teaspoon baking powder (gluten free)

1/2 teaspoon bicarbonate soda

1 1/2 cups rolled oats

1 cup flour

3/4 cup currants

1/4 cup organic turkish apricots, chopped

Preheat oven to 170C and line a large baking tray with greaseproof paper. Place butter and sugar in a large mixing bowl and whisk until creamy, add egg, vanilla, spices, cacao, baking powder and bicarb and whisk together until uniform consistency. Add oats, flour and dried fruit and mix until it forms a dough. Take approximately 2 tablespoons of mixture, roll in a ball and press cookie down on the tray, repeat for the remaining mixture. Bake in oven for 12-14 minutes. Cool completely on tray then store in airtight container…or eat, take your pick!

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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