Zesty gluten-free Easter biscuits

Zesty gluten-free Easter biscuits
  • Snack
  • easy
  • Makes 25 biscuits
  • 45 minutes, plus 30–60 minutes resting time, and cooling time



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  • 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
Preheat the oven to 190°C/gas mark 5 and line 2 baking sheets with baking parchment
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
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
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)
Roll the chilled dough on a lightly floured surface until it is about the thickness of a £1 coin (3mm)
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
Leave the biscuits to cool for a few minutes on the baking sheets, before transferring to a wire rack to cool completely
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
Pipe or drizzle over the icing and scatter over the sprinkles. Leave the icing to set before serving
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