Zesty gluten-free Easter biscuits
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This gluten-free Easter biscuit recipe is flavoured with lemon zest for a light, moreish flavour. You can make the decoration as low-key or as festive as you like – if partaking in some Easter baking with children, it's well worth cracking out the hundreds and thousands for maximum fun.
First published in 2019
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Ingredients
Metric
Imperial
Gluten-free biscuit dough
- 175g of gluten-free plain flour
- 50g of ground almonds
- 1 pinch of salt
- 100g of caster sugar
- 50g of butter, chilled and cut into cubes
- 1 lemon, finely zested
- 1 medium egg, beaten
For the icing
- 75g of icing sugar
- lemon juice, from 1/2–1 lemon
- food colouring paste, optional
- hundreds and thousands, dehydrated raspeberry pieces or other edible sprinkles
SAVE RECIPE
Equipment
- Egg-shaped cutter
Method
1
Preheat the oven to 190°C/gas mark 5 and line 2 baking sheets with baking parchment
2
Place the flour, ground almonds, salt and sugar in a large bowl and mix to combine. Rub the butter in, using the tips of your fingers and thumbs, until the mixture resembles fine breadcrumbs
- 50g of ground almonds
- 1 pinch of salt
- 100g of caster sugar
- 175g of gluten-free plain flour
- 50g of butter, chilled and cut into cubes
3
Stir in the lemon zest so it is evenly distributed, then pour in the egg and mix roughly with a fork to combine. Use your hands to knead lightly until you have a soft and slightly damp dough
- 1 medium egg, beaten
- 1 lemon, finely zested
4
Wrap the dough in cling film and leave to rest in the fridge for a minimum of 30 minutes, but preferably 1 hour (or even overnight)
5
Roll the chilled dough on a lightly floured surface until it is about the thickness of a £1 coin (3mm)
6
Use an egg-shaped cutter to cut out as many biscuits as you can, before gently kneading leftover dough and re-rolling and repeating. Use a palette knife to transfer the biscuits to the lined baking sheets and bake for 12–15 minutes, or until dry to the touch and very pale golden in colour
7
Leave the biscuits to cool for a few minutes on the baking sheets, before transferring to a wire rack to cool completely
8
Once cool, sift the icing sugar into a bowl and add enough lemon juice to make a thick, drizzly icing. You can dye the icing with a little food colouring paste if you like
9
Pipe or drizzle over the icing and scatter over the sprinkles. Leave the icing to set before serving
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