Alternative Easter Treats - Hot Cross Cookies (Egg Free, Dairy Free, Vegan and can be Gluten Free)

My blog has been getting a massive amount of hits in the past few weeks with people popping in to have a look at my Hot Cross Bun recipe which I posted two years ago.  I love it to bits but I reckoned it was time for a change this year.  So I've made Hot Cross Cookies instead!  I spotted a recipe for them in Good Housekeeping magazine, but it was completely unsuitable for my family, being full of eggs and butter, so I had a go at inventing my own based on the Good Housekeeping recipe and my favourite Chocolate Chip Cookie recipe, and they worked out pretty well...

To make these gluten free simply substitute in your favourite gluten free flour mix.  I tend to use Dove's Farm but have recently tried Bob's Red Mill and loved the texture.

Hot Cross Cookies (Egg Free, Dairy Free, Vegan and can be Gluten Free)

Makes 30 cookies when using the small scoop

Ingredients
2/3 cup Pure Spread
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 small jar baby applesauce (unsweetened) or 1/4 cup applesauce, mashed to remove lumps
1 3/4 cups plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 heaped tsp mixed spice
1/2 cup sultanas
1/2 cup raisins
1/4 cup mixed peel

Icing
3 tbsp icing sugar
2 tsp water

Method
1. Preheat the oven to 190°C

2. In a classic batter bowl, mix together the Pure Spread, brown sugar, granulated sugar, vanilla and applesauce with a mix 'n' scraper till smooth. I use a Measure all Cup to measure all of these ingredients out.

3. In a stainless mixing bowl combine the flour with the bicarbonate of soda, salt and mixed spice, measured using an adjustable measuring spoon, and whisk together with a stainless whisk.

4. Add mixtures together and combine until creamy. Stir in the raisins, sultanas and peel until well mixed.

5. Using a small scoop drop the dough onto flat stoneware such as the medium round stone, medium bar pan or rectangular stone.  Flatten each cookie slightly with the heel of your hand or a spoon dipped in a little water to stop it sticking. Make sure you leave spreading space between each cookie as they do like a bit of extra room!

6. Bake for 10-12 minutes or until lightly golden brown. Cook a tiny bit longer if you like your cookies on the crispy rather than chewy side.

7. Leave to cool on the stone for a few minutes before removing with a large serving spatula to a stackable cooling rack.

8. Once cooled, ice a small cross one each biscuit using water icing in a squeezy bottle with a small plain nozzle from the decorator bottle set.