Gluten Free Easter Biscuits

Recipes

Gluten Free Easter Biscuits

Home / Biscuits & Cookies / Gluten Free Easter Biscuits

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Prep Time
Preparation Time
45m
Cook Time
Cooking Time
10m
Serves
Serves
9-12

Why not make these cute shortbread biscuits with the kids for Easter.

  • Ingredients

  • 135g Glutafin Gluten Free Multipurpose Fibre Mix
    115g Vegan Butter
    35g Icing Sugar
    1 tsp vanilla extract

    Icing:
    2 egg whites
    360g icing sugar
    1 tsp lemon juice

  • Method

    1. In a large bowl, beat the Vegan Butter with a hand mixer for at least 2 minutes, until fluffy. Then add the sugar and vanilla and mix until incorporated.
    2. Slowly add the flour about half at a time and mix until combined. You will have a crumbly dough mixture. Using your hands, form the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and put in the fridge for 30 minutes.
    3. Meanwhile, line a large baking tray with parchment paper and preheat your oven to 170°C/150°C/Gas 4.
    4. Roll out to the depth of a one pound coin. Then cut out your biscuits and transfer to your baking sheet. Then re-roll the leftover dough, flatten again, and continue cutting out biscuits until all the dough is consumed.
    5. Bake for 10-12 minutes, or until edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let cool completely before icing.
    6. Can be stored for 2-3 days in an airtight container. These are also suitable for freezing.

    Icing:

    1. On a stand mixer fitted with a whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.
    2. Gradually add sifted sugar spoonful by spoonful followed by the lemon juice.
    3. Beat at high speed until thickened.
    4. Choose your favourite food colourings to decorate your biscuits!

    Tip: if you wanted to make the biscuits vegan you could make the icing with aquafaba (chickpea water) instead of egg whites.

Preparation Time - 45m | Cooking Time - 10m | Serves - 9-12

Ingredients

135g Glutafin Gluten Free Multipurpose Fibre Mix
115g Vegan Butter
35g Icing Sugar
1 tsp vanilla extract

Icing:
2 egg whites
360g icing sugar
1 tsp lemon juice

Method

  1. In a large bowl, beat the Vegan Butter with a hand mixer for at least 2 minutes, until fluffy. Then add the sugar and vanilla and mix until incorporated.
  2. Slowly add the flour about half at a time and mix until combined. You will have a crumbly dough mixture. Using your hands, form the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and put in the fridge for 30 minutes.
  3. Meanwhile, line a large baking tray with parchment paper and preheat your oven to 170°C/150°C/Gas 4.
  4. Roll out to the depth of a one pound coin. Then cut out your biscuits and transfer to your baking sheet. Then re-roll the leftover dough, flatten again, and continue cutting out biscuits until all the dough is consumed.
  5. Bake for 10-12 minutes, or until edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let cool completely before icing.
  6. Can be stored for 2-3 days in an airtight container. These are also suitable for freezing.

Icing:

  1. On a stand mixer fitted with a whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.
  2. Gradually add sifted sugar spoonful by spoonful followed by the lemon juice.
  3. Beat at high speed until thickened.
  4. Choose your favourite food colourings to decorate your biscuits!

Tip: if you wanted to make the biscuits vegan you could make the icing with aquafaba (chickpea water) instead of egg whites.

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