Delicious, playful gluten-free flower biscuits that will bring you the Spring! Colorful and playful or if you want, using just two colors, they are easier.
I tried them with less butter and less sugar. I also tried them with icing sugar and granulated sugar along with light brown sugar and they all turned out well. Crispy and delicious.
For the food coloring, I used some organic ones that are plant-based, made from beets, spirulina, etc. I was really impressed by their bright, vibrant colors.
I made them in two ways, a very easy one with 2 colors and the color of the cookie dough: I rolled them out on a 5cm/~2” inches thick sheet. I cut the biscuits in a round shape first and then inside each cookie, I cut out a flower shape and swapped it with the other color. You will see it in the video.
However, the most fun way that makes these biscuits more impressive is the one that I used 6 colors. I opened each color of dough in a sheet. I cut each flower design in all colors and swapped the colors with each other. In the end, it became like a painting and then I cut the biscuits with a round cookie cutter and baked them. As you can see, they turned out colorful and really impressive. Watch the video below and you will understand how much fun this all was.
Each batch makes about 45 biscuits. I made a double batch of the colorful biscuits and I can say that they were too many and that’s why I made them in two days. I kept the dough in the fridge wrapped in cling film and it was fine.
They are perfect for parties!
Making them with your kids because it is a very fun and creative activity. You will have a lot of fun!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Whisk the egg with the melted butter. Be careful the butter mustn’t be hot because it will curdle the egg.
Add the salt, vanilla and the two types of sugar, continuing to whisk.
Add the sifted flour and xanthan gum and knead.
Divide the dough into as many colors as you want and color them.
5. Wrap each dough in cling film and leave in the fridge for an hour.
Turn on the oven to 180°C/350°F.
Line parchment paper on 2 baking trays/pans.
Roll out each color dough of about 0.5 cm/~1/4“ inches thick and with flowers shape cookie cutter cut it. For each flower pattern I cut out of one color, I replaced it with another color with the same pattern I cut out.
When it's finished it will look like a painting. Roll it lightly on top so that the design have same height.
With a round cutter with approximately diameter 5 cm/2” inches, cut out the biscuits and spread them on the baking trays.
Bake each baking tray/pan for approx. 12 minutes at 180°C/350°F (convectional mode).
Leave them to cool and then collect them.
Ingredients
Directions
Whisk the egg with the melted butter. Be careful the butter mustn’t be hot because it will curdle the egg.
Add the salt, vanilla and the two types of sugar, continuing to whisk.
Add the sifted flour and xanthan gum and knead.
Divide the dough into as many colors as you want and color them.
5. Wrap each dough in cling film and leave in the fridge for an hour.
Turn on the oven to 180°C/350°F.
Line parchment paper on 2 baking trays/pans.
Roll out each color dough of about 0.5 cm/~1/4“ inches thick and with flowers shape cookie cutter cut it. For each flower pattern I cut out of one color, I replaced it with another color with the same pattern I cut out.
When it's finished it will look like a painting. Roll it lightly on top so that the design have same height.
With a round cutter with approximately diameter 5 cm/2” inches, cut out the biscuits and spread them on the baking trays.
Bake each baking tray/pan for approx. 12 minutes at 180°C/350°F (convectional mode).
Leave them to cool and then collect them.
See the following video to found out how easy this recipe is:
- Instead of gluten free pastry flour, you can use gluten free self-rising flour and skip the baking powder.
- Gluten-free rice flour is the best for biscuits because it makes them crunchier. However, if you have trouble finding it, use gluten-free flour for pastries.
- As I wrote, you can increase the butter to make them melt in your mouth. Keep in mind that the more butter you add, the more they will spread on the pan. My friends and family who tried them with this amount of butter that I write, really liked the crispy they were.
- If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- I don’t know how long can you preserve them because ours disappeared in a week.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
3