Gluten-free Easter cookies
by GBC Kitchen
Item 1 of 1
★ ★ ★ ★ ★
5.00
Our gluten-free Easter cookies are simple and easy to whip up and – best of all – ready to eat within the hour. Sprinkle with your favourite sweet treats; think chocolate eggs, fudge pieces and chopped up chocolate bars!
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Ingredients
Metric
Imperial
- 100g of dark chocolate
- 100g of unsalted butter
- 150g of gluten-free self-raising flour
- 100g of light brown sugar
- 1 Freshlay Farms Golden Yolker® egg
- 80g of chocolate eggs, buttons and/or chips, roughly chopped
- 1 pinch of salt
SAVE RECIPE
Method
1
Preheat the oven to 160°C fan. Melt the chocolate and butter together in the microwave or in a bowl set over a pan of simmering water, then leave to cool a little
2
Place the flour, sugar and a pinch of salt into a bowl and stir to evenly combine
3
Whisk the egg, then slowly incorporate it into the dry mixture, ensuring you have no lumps
4
Whisk in the butter and chocolate mixture and half of the mixed chocolate eggs, buttons and chips
5
Roll the dough into 8 equal balls, then place on a baking tray lined with baking paper, ensuring you leave plenty of space in between to allow the cookies to expand. Scatter with the remaining chocolates
6
Bake for about 20–25 minutes until the surface feels fairly firm and dry to the touch. Leave to cool for a few minutes before eating
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