Hot Cross Bun Cookies

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 None large egg
• 1.5 oz candied citrus peel, finely chopped
• 3 oz currants
• 2 1/4 cups self-rising flour, sifted
• 1 tsp pumpkin pie spice
• 2 tsp milk, plus extra for brushing
• 2 tbsp ground almonds
• 3.5 oz marzipan
• 2 tbsp apricot jam, warmed, strained

1. Preheat oven to 350u0b0F. Grease and line 2 baking trays with parchment paper.
2. Beat butter, sugar and egg until light and fluffy. Stir in citrus peel, currants, flour, spice mix and milk in 2 batches. Roll rounded teaspoons of mixture into balls. Place about 2 inches apart on prepared trays.
3. Knead ground almonds into marzipan. Roll out to 1/4 inch thick and cut into strips. Brush cookies with a little milk then place marzipan crosses on top, pressing down gently to attach. Bake for 15 mins.
4. Brush hot cookies with jam then let cool on trays.

butter, sugar, egg, peel, currants, flour, pumpkin pie spice, milk, ground almonds, apricot

Taken from recipes-plus.com/api/v2.0/recipes/33036 (may not work)