gluten free easter biscuits

Gluten Free Easter Biscuits

I made these gluten free Easter biscuits as part of an afternoon tea.  The recipe comes from Doves Farm, is easy to follow and the biscuits are lightly spiced, have a hint of lemon and a lovely crumbly texture.

The biscuits keep well but are very moreish so storage might not be an issue!

You will need:

100 g Butter
100 g Caster Sugar
0.5 Lemon Rind & Juice
½ tsp Mixed Spice
1 Egg Separated
200 g Plain White Flour (I used Doves Farm)
50 g Currants
1 tbsp Caster Sugar

Temperature & cooking time:

Oven 200°C/Fan180C/400°F/Gas 6 for10/12 minutes then 3/5 minutes

Technique:

  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the lemon rind and juice, mixed spice and egg yolk.
  3. Add the flour and currants and mix into a stiff dough.
  4. Roll out dough on a floured surface until 5mm/¼” thick.
  5. Cut into circles or shapes and place these on an oiled baking tray.
  6. Gather together the off cuts and re roll to make further biscuits.
  7. Bake in a pre heated oven for 10/12 minutes.
  8. Carefully remove the biscuits and brush with egg white.
  9. Using fingers sprinkle the spoonful of sugar over the tops of the biscuits.
  10. Return the biscuits to the oven for a further 3/5 minutes.