Method

• 1.
  For the biscuits, place the butter, flour, baking powder, brown sugar, cinnamon, allspice and nutmeg in a food processor. Add 1 tbs iced water and 1/2 tsp salt flakes, and pulse until it resembles fine breadcrumbs. Turn out onto a lightly floured work surface and knead until combined. Enclose in plastic wrap and chill for 30 minutes to firm up.

• 2.
  Preheat oven to 180°C. Grease 4 large baking trays and line with baking paper.
• 3.
  Remove dough from the refrigerator and cut in half. Working with 1 piece at a time, roll out to 3-5mm thick. Using a 5cm round biscuit cutter, cut rounds out of dough and place 3cm apart on trays, re-rolling dough as required. Repeat process with the remaining dough.
• 4.
  Bake in batches, swapping trays halfway, for 10-12 minutes or until a biscuit moves on the tray after being pushed gently with your finger. Set aside to cool.
• 5.
  Meanwhile, combine icing sugar and 1 tbs hot water in a bowl until smooth. Transfer to a piping bag fitted with a plain 2mm nozzle (alternatively place in a freezer bag and make a small hole in one corner). Pipe crosses on cooled biscuits.
• 6.
  To make the hot chocolate, combine the milk, cream and vanilla seeds in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until hot.
• 7.
  Add chocolate and 1/2 tsp salt, and continue to cook, stirring, for a further 2 minutes or until melted and smooth.
• 8.
  Divide hot chocolate among heatproof cups and top with ice cream and Easter eggs. Dust with cocoa powder and serve with hot cross bun spiced biscuits.