Craving something homemade, but don't want the faff of making hot cross buns from scratch? Our hot cross bun shortbread, studded with mixed fruit and flavoured with cinnamon, ticks all of the boxes. It takes just 5 minutes to prep and we can guarantee that you've probably got most of the ingredients in your cupboard already. If you want to gift something more personal than a shop bought Easter egg, they also make a great present packaged up in gift bags.
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Yields:
9 serving(s)
Prep Time:
5 mins
Cook Time:
45 mins
Total Time:
50 mins
Ingredients
175 g unsalted butter, softened
80 g caster sugar
250 g plain flour
2 tsp. cinnamon
100 g mixed fruit
FOR THE ICING (OPTIONAL)
50 g icing sugar
Directions
Step 1Preheat the oven to 170C (150C fan) mark 3 and line a 20cm square tin with baking paper. In a bowl, cream together the butter and sugar until light and fluffy. Add the flour, cinnamon and mixed fruit and stir until well combined, taking care not to overwork the mixture. Bring the dough together with your hands and press into the prepared tin. Use an offset palette knife to smooth and level the top. Mark the shortbread into 9 squares.
Step 2Bake for 45-50min, or until golden. Remove from the oven and, using a sharp knife, cut along the original score lines. Leave to cool completely in the tin and then remove to a board.
Step 3For the icing crosses, if you’re making them, sift the icing sugar into a bowl and add 1-2 tsp of water. Whisk until you have a smooth, thick icing. Transfer to a disposable piping bag and snip off the end. Pipe crosses across the shortbreads and leave until the icing sets.
GH TIPS:
Store in an airtight container at room temperature for up to 5 days.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
