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Welcome to the Nature Baby Journal, a thoughtfully curated world of information for parents and parents to be. Inspiration, products and ideas that will nurture you, your baby and the environment.
Gently spiced, and speckled with apricots and prunes, these soft little cookies encapsulate all the lovely flavours of a hot cross bun. It's a simple recipe to prepare, and the little ones just love to get involved. Best enjoyed within a few days of making.
By Eleanor Ozich
You will need:
1 cup ground almonds 4 tbsp almond butter 4 tbsp coconut oil, melted 4 tbsp honey, melted 1 free range egg 1 tsp cinnamon 1 tsp pure vanilla extract zest of one orange 1/4 cup dark chocolate, roughly chopped 1/4 cup prunes, diced 1/4 cup apricots, diced For the cinnamon buttercream:
3/4 cup cream cheese or mascarpone, softened 2 tbsp soft butter 1 cup unrefined icing sugar 1 tsp cinnamon
To prepare: Preheat the oven to 170°C, and line a tray with baking paper.
Place all cookie ingredients in a bowl, and mix with a wooden spoon until combined.
The dough will be a little sticky, don't worry.
Using damp hands, roll into small balls and place 2cm apart on the baking tray. Press down gently using your fingers or a fork. Bake for 10-12 minutes or until lightly golden.
Remove from the oven, and allow to cool. Gradually mix together the buttercream ingredients, until smooth and creamy. You can add a little more icing sugar or a splash or water if the consistency isn't quite right. Spoon into a piping bag with a round nozzle, or a sandwich bag, snipping off one corner. Pipe crosses onto each cookie.
Makes 10 cookies.
Enjoy snacking on these delicious hot cross cookies with your little bunnies this Easter! x
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