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Gluten Free Easter Biscuits

Makes 30 small biscuits or fewer large ones

Great gluten free alternative to a classic Easter biscuit. Perfect with a cup of tea.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 200g FREEE Plain White Flour
  • 1 tsp FREEE Xanthan Gum
  • 100g butter (or vegan spread)
  • 100g caster sugar
  • 2 egg
  • 1 lemon, grated rind and juice
  • 100g currants
  • 2 tsp caster sugar
  • flour, for dusting
  • oil, for tin
  1. Rub some oil around the inside of a large baking tray.
  2. Put the flour into a bowl, add the xanthan gum and stir to mix the flours together well.
  3. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  4. Separate the eggs, add the yolks to the mixing bowl and save the whites for later.
  5. Add the grated lemon rind and 1 tablespoon of lemon juice and beat everything together well.
  6. Sieve the prepared flour to the bowl and stir again.
  7. Mix in the currants.
  8. Cover and chill the dough for 10 minutes.
  9. Pre-heat the oven.
  10. Dust your work surface and rolling pin with flour.
  11. Put the dough in the middle and roll it out to the thickness of two £1 coins.
  12. Press a 5cm/2” cookie cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
  13. Gather together the offcuts and re-roll to make further biscuits.
  14. Brush the biscuits with the reserved egg white.
  15. Sprinkle the two teaspoons of sugar over the biscuits.
  16. Bake for 18 – 20 minutes until golden.
  17. Transfer cooked biscuits to a wire rack to cool.
  18. When cold store the biscuits a tin.

Equipment

Large baking tray, mixing bowl, rolling pin, 5cm/2” round cookie cutter and rolling pin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

18-20 minutes
Made these biscuits using the left over egg yokes from making the bread. They are very nice. I now make them without the fruit and just vary the flavouring.
By Diana
27 May 2020
Really delicious biscuits. I used some mixed fruit that I had in the cupboard and grated orange rind instead of lemon. My mum used to make something like these but with layers of butter, these were just as nice, and versatile too in times of lockdown.
By Sue Goff
18 Apr 2020
Delicious. Added some mixed spice in too. Would recommend 50g of raisins/currents as there were too many of the amount of dough, especially for cutting into rabbit shapes!
By Katrina
11 Apr 2020
The recipe is spot on for Easter Biscuits and you would never guess that they are gf. I added half a teaspoon of mixed spice and left out the lemon so they tasted just like my nan used to make. Really lovely biscuits
By Jo
10 Apr 2020
Just made these, used sultanas instead of raisins as I didn't have any in lock down. They are so delicious I have wooded down 4 from the cooling rack. Highly recommend...
By Anna Kinsman
06 Apr 2020
Love Love these biscuits! I used raisins instead of currents as that is what I had in the cupboard. Really tasty biscuits! I won't be making these just for Easter.
By Lisa
06 Apr 2019

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Ingredients

Change Quantities:
  • 200g FREEE Plain White Flour
  • 1 tsp FREEE Xanthan Gum
  • 100g butter (or vegan spread)
  • 100g caster sugar
  • 2 egg
  • 1 lemon, grated rind and juice
  • 100g currants
  • 2 tsp caster sugar
  • flour, for dusting
  • oil, for tin

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