Gluten Free Easter Bunny Biscuits


  • 175g FREEE Plain White Flour
  • 1 tsp mixed spice
  • ½ tsp FREEE Xanthan Gum
  • ¼ tsp FREEE Bicarbonate of Soda
  • 75g caster sugar
  • 50g butter
  • 50g golden syrup
  • 2 tsp lemon rind, grated
  • 1 egg yolk
  • butter, for trays
  • flour, for dusting
  • 100g icing sugar
  • 4 tsp lemon juice
  • writing icing, for decoration
  • coloured ribbon



  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Measure the flour, mixed spice, xanthan gum and soda into bowl, stir to combine and sieve into a mixing bowl.
  4. Put the sugar, butter and syrup into a saucepan and heat gently, stirring occasionally until dissolved.
  5. Pour the mixture into the prepared flour and mix lightly.
  6. Grate the lemon rind into the bowl and stir again.
  7. Add the egg yolk and stir to gather together a soft dough.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  9. Roll out the dough to the thickness of 3mm/⅛”.
  10. Press the bunny cookie cutter into the dough to cut out bunny shapes.
  11. Lift the shaped biscuits onto the prepared baking trays.
  12. Gather the left-over dough into a ball, roll it out again and cut more shapes.
  13. Bake for 18-20 minutes.
  14. Leave to cool on the tray.

Optional Decoration

  1. Sieve the icing sugar into a bowl, add the lemon juice and stir to make a smooth icing.
  2. Spread the icing over the cold bunny shaped biscuits and leave until set.
  3. When the icing has set, decorate the biscuits with coloured icing.
  4. OR tie some coloured ribbon around the biscuits.