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Hot Cross Cookies

Ingredients
125g butter, room temperature 2/3 cup (150g) caster sugar 1 egg tsp vanilla essence cup dark chocolate chips or sultanas 1 tsp ground cinnamon tsp ground nutmeg tsp ground ginger 2 cups (300g) self-raising flour 2 tsp milk 40g apricot jam 40g white chocolate

Method
1. Preheat oven to 160C (140C fan-forced). Grease or line baking trays. 2. Cream butter and sugar until light and fluffy; beat in egg and vanilla. 3. Stir in spices and choc chips. Stir in half the flour, all the milk, then half the flour. Knead dough until smooth (about a minute). 4. Take tablespoons of the dough and roll into balls. Place on trays, allowing room for spreading. Bake for 12-15 minutes. 5. Meanwhile, heat jam in a small saucepan; strain through fine mesh sieve. When cookies are removed from the oven, brush the tops with warmed jam. Allow cookies to cool completely on trays, then transfer to a wire rack. 6. Melt white chocolate; transfer to a small piping bag or a snap-lock bag (cut a small piece of the corner off to make a nozzle). Pipe crosses on the tops of the cookies.
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