Hot Cross Buns Biscuits

Hi Rise and Shine bakers! It’s been ages since my last blog post but I assure you I’m still here. As most of you know from my regular updates on socials, in early December last year I launched  an online bake shop and have been very busy baking ever since. I’m going to write about the past four months and adapting my business to the new reality in a separate post. For now though, as Easter is round the corner and we’re still in lockdown, I thought a biscuit recipe of some sort was needed.

Easter in the UK means one thing – hot cross buns. A LOT of them! As much as I love hot cross buns and make them every year, I also know that for many of you baking with yeast isn’t necessarily your favourite activity in the kitchen. Since this blog has always been all about sharing the love for simple home baking and simple is indeed my second name, here comes a hot cross bun inspired biscuit recipe. Similar ingredients, minus yeast of course, no dough proofing, no fuss whatsoever! Instead, buttery crunchiness full of fragrant mixed spice, raisins, orange zest and obligatory crosses, in this case of orange flavoured icing. What’s not to like?

Hot Cross Buns Biscuits Recipe

Makes 15

Ingredients:

• 150g plain flour
• 1 heaped teaspoon mixed spice
• ½ teaspoon bicarbonate of soda
• 65g light soft brown sugar
• 85g unsalted butter at room temperature, chopped
• Grated rind of 1orange
• 1 egg yolk of large egg
• 1 teaspoon vanilla bean paste or vanilla extract
• 50g raisins or sultanas

For the icing:

• 60g icing sugar
• 1 full tablespoon (15ml) fresh orange juice

Method

• Grease the baking tray with a bit of butter or line it with a baking paper/parchment. In a  medium bowl combine all of the dry ingredients: the flour, bicarbonate of soda, spices and sugar. Add the orange zest followed by the butter and rub it in with your hands until the mixture resembles coarse breadcrumbs.
• Next, pour the egg yolk and vanilla into a small bowl, beat lightly with a fork and stir into the other ingredients. Add the raisins or sultanas and using your hands form a dough. Knead it only until all ingredients are combined and the dough is smooth; there in no need to do it for longer. If it’s sticky, add a bit of flour, one tablespoon at a time.

• Set the oven to 180°C/fan 160°C/gas mark 4. Roll the dough out on a lightly floured surface to the thickness of about 7mm which is two one-pound coins, one on top of the other. Cut out medium-sized circles with a pastry cutter. (I use a scone cutter measuring 6cm is diameter.) Arrange them about 2cm apart on the baking tray.
• Bake for about 10 minutes until the edges are brown. The biscuits will look soft and underbaked when you take them out of the oven but fear not! Leave them on the baking tray and they will soon firm up while cooling down.

How To Make Icing

Meanwhile, make the icing – sift the icing sugar into a bowl to remove any lumps. Add the orange juice and with a spoon mix into a smooth paste. What you want is a consistency slightly thicker than runny honey.

• To create crosses you have two options – either transfer the icing into a piping bag and pipe it onto the biscuits, or use a spoon to drizzle it. The latter can be quite fiddly though and the crosses  will look more on a rustic side but who cares, life is too short!
• Leave the biscuits out for a couple of hours to allow the icing to set. Like most homemade biscuits they’re best eaten on the day, but you can store them for up to three days in an airtight container. Enjoy, Happy Easter and happy baking!

Spread the love if you enjoyed this recipe – give me a like, leave a comment or both. Tag me on Facebook @riseandshinebaking or Instagram @riseandshine_baking and don’t forget to use hashtag #bakewithriseandshine. Thank you and happy baking!