Gluten Free Traditional Easter Biscuits
Delicately spiced gluten free traditional Easter Biscuits, these are topped with a delicious sugar and egg white crust and are the perfect accompaniment to an afternoon cup of tea or for the tea table over the Easter festivities, better still have a tin on standby for unexpected Easter egg carrying guests!
Servings: 20 biscuits
Calories: 105kcal
Ingredients
- 115 g /4oz butter
- 75 g /3oz caster sugar + extra for topping
- 1 egg(s) separated
- 200 g /7oz GF flour I use Wholegrain Fairy Flour
- 4 drops of cassia oil if you have no oil you can substitute with 1 tsp mixed spice, 1 tsp cinnamon
- 70 g raisins/currants/mixed fruit
Instructions
- Instructions
- 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 approximately 20 biscuits
- Pop in an oven at 200C/400F/Gas 6 for 10 mins
- After 10mins take out and brush with beaten egg white, then sprinkle with sugar and return to oven for a further 5 mins
- 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! Even better, use a silicone baking sheet on your tray.
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 42mg | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.6mg