Description

This No-Bake Hot Cross Bun Slice is a delightful, no-cook dessert inspired by traditional hot cross buns. Featuring a crumbly digestive biscuit base mixed with dried currants and warming spices like cinnamon, nutmeg, ginger, and cloves, it is combined with a creamy butter and condensed milk mixture. After chilling and topping with a signature icing cross, this treat offers a festive spiced flavor perfect for any occasion without requiring baking.

Ingredients

Scale

Biscuit Base

250g digestive biscuits (or any plain biscuits), crushed
1/2 cup dried currants or raisins
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
A pinch of salt

Wet Mixture

1/2 cup unsalted butter, melted
1/2 cup heavy cream
1/4 cup sweetened condensed milk
1 tsp vanilla extract

Topping

1/4 cup icing sugar (for cross topping)
2-3 tsp water (to mix with icing sugar)
1/4 cup white chocolate chips (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Biscuit Base: In a large bowl, crush the digestive biscuits into small pieces (not fine crumbs). Add the dried currants, brown sugar, cinnamon, nutmeg, ginger, cloves if using, and a pinch of salt. Mix thoroughly to combine all the dry ingredients evenly.
Make the Wet Mixture: In a separate bowl, melt the unsalted butter. Then stir in the heavy cream, sweetened condensed milk, and vanilla extract until the mixture is smooth and well combined.
Combine and Press: Pour the wet butter mixture over the biscuit base mixture. Stir until all the ingredients are well coated and combined. Transfer the mixture into an 8×8-inch (or similar size) square pan lined with parchment paper, pressing firmly to create an even, compact base. Refrigerate while you prepare the topping.
Make the Cross Topping: In a small bowl, whisk the icing sugar with just enough water (about 2-3 teaspoons) to create a thick but pourable glaze. Transfer the glaze into a piping bag or a small plastic sandwich bag with a corner snipped off. Pipe crosses over the chilled biscuit slice to mimic traditional hot cross bun markings.
Chill: Place the prepared pan in the refrigerator for at least 2 hours, allowing the slice to firm up and set properly.
Optional White Chocolate Drizzle: If desired, melt the white chocolate chips in short bursts in the microwave, stirring between each, until smooth. Drizzle the melted white chocolate over the set slice before serving for an extra touch of sweetness and decoration.
Serve: Once fully chilled and set, cut into squares and serve. Enjoy the festive spiced flavors of this easy no-bake treat!

Notes

If you prefer a nuttier texture, lightly toast the digestive biscuits before crushing.
Adjust the amount of dried currants or raisins to your taste.
You can swap heavy cream for coconut cream for a dairy-free twist, but this will alter the flavor.
The cross topping icing glaze should be thick enough to hold its shape but still pipe smoothly.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For a gluten-free version, use gluten-free plain biscuits instead of digestive biscuits.
White chocolate drizzle is optional but adds a lovely decorative finish.