Hot cross cookies

Lightly spiced with an irresistible chew, these are a novel take on a classic.

MAKES 12 PREP 25min, plus cooling and setting COOK about 25min

• 125g (4oz) butter, softened

• 125g (4oz) caster sugar

• 1 medium egg, separated

• 3tsp milk

• 225g (8oz) plain flour

• 1/2tsp mixed spice

• 50g (2oz) dark chocolate, chopped into small chunks

• 50g (2oz) raisins

• 25g (1oz) candied peel

• 75g (3oz) icing sugar, sifted

1 Preheat oven to 180°C (160°C fan) mark 4. Line two baking trays with baking parchment.

2 In a large bowl, mix butter and sugar together with a wooden spoon, then beat in the egg yolk and milk. Stir in the flour and mixed spice to make a stiff dough (the mixture will look dry at first, but will eventually come together),

then use your hands to gently knead in the chocolate chunks, raisins and candied peel until evenly distributed.

3 Divide the dough into 12 balls, arrange on the lined trays, spacing a little apart, then flatten the balls to a round about 1cm (½in) thick. Brush the top of each with some egg white.

4 Bake for 20-25min until golden. Leave to cool for a few min before transferring to a wire rack to cool.

5 In a small bowl, mix the icing sugar with water to make a spoonable consistency that holds its shape. Use a teaspoon to drizzle the icing in a cross over each biscuit (or pipe the cross for a neater finish). Allow to fully set.

PER BISCUIT: CALS 252; FAT 11G; SAT FAT 6G; CARBS 39G

MAKE IT A GIFT Present the cookies in an attractive biscuit tin or jar that can be enjoyed long after the biscuits have been eaten.