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Gluten-free hot cross cookies

Hot cross cookies

These gluten-free hot cross cookies melt in your mouth and are delicious and crunchy. Make a double batch because they will disappear very fast.

With the addition of cinnamon in the dough you get all the Hot Cross bun vibes.  I developed this recipe for my children’s cooking classes and they have always been a hit.

Just use plain flour if you don’t have gluten-free flour. This is such a fast recipe with very few ingredients. You can be munching on biscuits in 3o minutes.

Hot cross cookies

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Hot cross cookies

Gluten free hot cross cookies

  • Author: Ankie Niesing
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12 1x



120g Gluten-free flour blend

60g softened butter

40g castor sugar

5ml cinnamon

5ml vanilla

20g currants

1 bar of white chocolate melted


Preheat oven to 180’C

Rub the butter and flour together with your fingertips until you get a crumbly mixture.

Add the currants, sugar, vanilla, and cinnamon, and stir through.

Use your hands and squeeze the dough together. It will take a while for the butter to soften.

Make a sausage shape with your hands and wrap the dough in cling film. Place in the fridge for 15 minutes. If you are in a rush you can skip this step.

Cut 5mm discs and place on baking tray.

Bake in the oven for 10-15 minutes until golden brown. Leave to cool

In the meantime melt the white chocolate in a bowl over boiling water.

Place the biscuits close to each other and use a teaspoon to drip a line of chocolate over the biscuits vertically and then a horizontal line to form a cross.



You could use raisins but I prefer to use currants because they don’t burn so easily. The biscuits are also quite delicate so the currants just works better.

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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