Ingredients

Serves 4-6

Bread Dough
630g Strong bread flour
420g Water
6g Sea salt
4g Dry yeast


Fruit & Spice Mix
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
110g  Sultanas
110g  Raisins
110g  Currants
Soak the vine fruits in water for 30 minutes and drain before use


Cross Mix
60g plain white flour
15g caster sugar
15g tepid water


Sugar Glaze
50g caster sugar
30ml water


Ginger Easter Egg Cookies
720g self raising flour, sifted
400g golden syrup
300g butter
260g brown sugar
1 ½ tbsp ground ginger
1 heaped tsp ground cinnamon
1 heaped tsp ground nutmeg
½ heaped tsp ground cloves
2 eggs

Method

Place the flour and salt into a bowl.  Dissolve the yeast in the tepid water and pour into the bowl.  Use your hand to mix the flour and water together until dough is formed.  Once the flour and water has come together place the dough onto a lightly floured work surface and knead by hand for 10-15 minutes.  If the mixture appears dry then add a little water.  If you are using a domestic mixer, mix for 5-10 minutes.  The dough is ready once it has become silky and elastic.

Add the fruit and spice mix and knead until it is fully combined with the dough.
Place the dough into a lightly oiled bowl and cover with a tea towel and leave for 60-70 minutes or until the dough has grown significantly.
Divide the dough into 115g pieces and mould into small balls using the palm of your hand in a rolling motion on the work surface.  Use flour to dust your hands to stop the dough from sticking.  Place the buns ½cm apart in a greased cake tin or tray and cover with a tea towel for another 30 minutes. 
Gently push your finger onto the dough; if it springs back they are ready to bake.

Mix the cross mix ingredients together in a small bowl.  Place the cross mix in a piping bag and cross the buns.  You will need a steady hand for this! 
Place the buns in a preheated 180ºC oven and bake for 20-25 minutes until golden brown.  Remove the buns from the oven and brush generously with the sugar glaze immediately.  Allow to cool and enjoy!



Ginger Easter Egg Cookies
In a food processer, cream the butter and sugar until smooth
With the motor still running, add the golden syrup and all of the ground spices and mix thoroughly
Add the sifted flour and mix thoroughly
Then add the eggs one at a time ensuring it is well mixed before adding the next egg
Remove the combined dough from the processer, and gently knead to form a ball.  The dough will be quite wet, so flour your bench.  Wrap in cling film and place in refrigerator overnight
Preheat the oven to 160ºC.
Remove dough from refrigerator and place on floured bench
Using a rolling pin, flatten the dough until it is ½cm thick 
Use desired cutters to cut out shapes
Place on oven tray lined with baking paper
Bake for 15-20 minutes or until golden brown
Once baked, remove from oven and allow to cool completely
If using coloured fondants, roll the fondant to your desired thickness (less than ½cm)
Cut out fondant to desired shapes
Separate two egg whites and whisk together with a fork
Brush egg white mix onto cookies and place fondant shapes on cookies in desired pattern