Gluten Free Easter Bunny Biscuits

Makes 24 (depending on size of cutter)

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Sieve the flour, mixed spice, xanthan gum and soda into a large bowl. Add the lemon rind and blend everything together well.
  2. Put the sugar, butter and syrup into a saucepan and heat gently, stirring occasionally until dissolved.
  3. Pour the sugar syrup into the prepared flour and mix lightly.
  4. Add the egg and stir to make a thick paste.
  5. Cover and cool the dough for 30 minutes.
  6. Pre-heat the oven and line two baking trays with parchment.
  7. Roll out the dough, between 2 pieces of parchment, until 3mm/¼” thick.
  8. Press the bunny cookie cutter into the dough and transfer the cut shapes to the prepared baking tray, leaving plenty of space between each shape.
  9. Gather the leftover dough into a ball, roll it out again and cut more shapes.
  10. Bake for 18 minutes.
  11. Leave to cool on the tray.
  12. Sieve the icing sugar into a bowl, add the lemon juice and stir until a syrup forms.
  13. Spread the icing over the cold bunny shaped biscuits and leave until set.
  14. Using writing icing, pipe decoration onto the biscuits.

Equipment

Bunny shaped cookie cutter and 2 x baking trays

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

18 minutes

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Ingredients

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