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Gluten Free Easter Biscuits

Makes 30 small biscuits or fewer large ones

Butter baked Easter Biscuits dotted with dried currants. Perfect to enjoy with a cup of tea at any time.

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 eggs
  • 1 tbsp lemon rind, grated
  • 1 tbsp lemon juice
  • 100g currants
  • 2 tsp caster sugar
  • flour, for dusting
  • butter, for tray
  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Measure the flour and xanthan gum into a bowl and stir to combine.
  4. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  5. Separate the eggs, add the yolks to the mixing bowl and save the whites for later.
  6. Finely grate the lemon rind into the bowl, add the lemon juice and beat everything together well.
  7. Sieve the flour blend into the bowl and mix well.
  8. Stir in the currants and bring together a ball of biscuit dough.
  9. Cover and chill the dough for 10 minutes.
  10. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  11. Roll out the dough to a thickness of 3-4mm/⅛”.
  12. Press a 7cm/2¾ round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
  13. Gather together the off cuts 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 bowls, rolling pin and 5cm/2” round cookie cutter

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 eggs
  • 1 tbsp lemon rind, grated
  • 1 tbsp lemon juice
  • 100g currants
  • 2 tsp caster sugar
  • flour, for dusting
  • butter, for tray

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