Easter Biscuits…In September, wait, what? On the last day of the summer holidays I not only had my two whipper-snappers to amuse but my two young nephews too. An idea that had been discussed amongst the cousins was to have a cake stand at the end of our driveway. Now this idea had developed from an impromptu ‘Lavender Water’ sale that took place earlier on in the summer. Bethany and Lewis love, as do many children, to make potions out of rose petals and flowers in our garden. After a particularly good vintage of lavender water they decided that this was good enough to sell and set up camp at the end of the driveway … they made over £6.00 from our lovely neighbours and strangers who were thrilled to see two children enjoying such innocent fun.
Following their successful break into driveway sales and after a board meeting with their cousins, it was agreed by all that if people were prepared to pay good money for lavender water then imagine what they’d pay for cakes! Enter Mummy/Aunty who does a bit of baking (me!) I got up at 06:30 and by 10am the children had posted fliers on trees down the street, set up a table and social media had been alerted. In total they had 4 gluten free wares to sell; Marshmallow Squares, Vanilla Cupcakes, Cinnamon Freezer Biscuits and Easter Biscuits.
I’m not sure why I chose Easter biscuits to bake at the beginning of September, I think my ingredients cupboard possibly dictated to me, nonetheless, it was an excellent choice and went down a treat. In total, the four entrepreneurs raised £31.77 which was donated (by their choice) to Cancer Research UK.
so, as promised by the title of this blog entry, here is the recipe used to make gluten free Easter Biscuits.
Delicately spiced gluten free traditional biscuits for Easter, these have a delicious sugar and egg white crust to the tops.
- 115 g /4oz butter
- 75 g /3oz caster sugar + extra for topping
- 1 egg separated
- 200 g /7oz GF flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- 70 g raisins/currants/mixed fruit
- 2 tbsp milk
- Beat the butter, sugar and yolk together
- add the dry ingredients and raisins or currants to make a soft dough
- knead dough on a floured surface - you'll need cold hands for this as the dough is very soft.
- roll out dough to about 5mm think
- Using a cutter cut approx 16 biscuits
- Pop in an oven at 200C/400F/Gas 6 for 10mins
- After 10mins take out and brush with beaten egg white, then sprinkle with sugar and return to oven for a further 10mins
- Warning: these biscuits are very fragile when hot/warm, try to allow them to cool for as long as possible before removing to a cooling rack - therefore a good non-stack baking tray in a MUST!
Psst, don’t loose it, pin it!