Add all ingredients to a food processor and pulse to combine. Add 1 tablespoon iced water to the mixture and pulse again until the mixture looks like fine breadcrumbs. Transfer mixture to a slightly floured surface and knead until combined. Cover in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350F/180C.
Line up with baking paper 2 baking trays and set them aside.
Remove dough from fridge and cut in half. Roll out first piece to 3-5 mm thick. Using round biscuit cutter, cut rods in the rolled dough and place them apart on trays. Repeat process with the second half too.
Bake in batches for around 10 minutes. Remove from oven and allow to cool down before serving them. Pipe crosses on each cookie using the white icing mixture.
Gluten - Free Hot Cross Bun Cookies.
Please substitute the all purpose flour with gluten free flour to enjoy this easy easter cookie recipe.