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!
Cassia Oil, Easter, Gluten Free, Traditional Recipe
Servings: 20 biscuits
Calories: 105 kcal
/3oz caster sugar + extra for topping
/7oz GF flour
I use Wholegrain Fairy Flour
drops of cassia oil
if you have no oil you can substitute with 1 tsp mixed spice, 1 tsp cinnamon
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.
Gluten Free Traditional Easter Biscuits
Amount Per Serving
Calories from Fat 36
% Daily Value*
Saturated Fat 3g15%
Vitamin A 155IU3%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.