Recipe: Hot cross bun spiced cookies

The Adelaide Central Market has teamed up with spice house Gewürzhaus for these easy to make cookies that not only look adorable but also are great for the little ones to help make.

RECIPE: Adelaide Central Market & Gewürzhaus

With more than 250 single-origin spices, herbs, salts, peppers, teas and sugars from around the world, Gewürzhaus mills over 100 exclusive small-batch blends available as self-scoop as well as pre-filled jars. You’ll find their only SA store at the Adelaide Central Market which is open Tuesday to Saturday.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 16


  • 400g plain flour
  • 100g cornflour
  • 1 pinch of salt
  • 1 tsp baking powder 20g Hot Cross Bun Spice
  • 250g butter, softened
  • 250g caster sugar
  • 2 eggs


For the icing

  • 1 egg white
  • ¼ tsp of lemon juice
  • 1 cup icing sugar, sifted



  • Preheat oven to 180°C (conventional). In one bowl, sift in flour, cornflour, salt, baking powder and spice. Set aside. In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
  • Add the eggs one at a time and mix thoroughly. Add the flour mixture slowly until combined. Shape the mixture with your hands and roll into small logs.
  • Place them in an airtight container and let them rest in the fridge for 1 hour.
  • Once rested, roll out the dough and cut out small circles with a cookie cutter. Place the cookies 2-3cm apart on an unbuttered baking sheet and bake for 7-10 minutes until slightly browned. Transfer to a wire rack.
  • To make the icing, beat the egg white with an electric mixer until soft peaks form in a mixing bowl. Add the lemon juice. Then, start adding the icing sugar gradually, spoon by spoon.
  • Keep beating until stiff peaks form. Transfer the mixture to a piping bag and decorate your cookies once they’re completely cooled.


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