Easy Gluten Free vanilla Biscuits in Easter designs. Make them with your kids and you’ll see the joy on their faces.
It is an amazing activity that you can do even with your youngest children.
They are delicious and here is the simplest recipe. They will certainly be more impressive if you put fondant on top.
You can also fill them with homemade praline (see the recipe here).
And since it is spring and strawberries have started to come out, I suggest you make homemade strawberry jam (see the recipe here). and fill if you want.
In my family we all ate them like that, plain, simply and delicious.
You can also color them on top with food coloring or melted white couverture that you will color it.
There are many ideas for this basic cookie recipe that I’m giving you here and as I said above, we prefer them plain and delicious!
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 sifted icing sugar, continuing to whisk.
Add the sifted flour and xanthan gum and knead briefly.
Wrap the dough in cling film and leave it 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 the dough of about 0.5 cm/2 inches thick and with a cookie cutter with Easter designs cut the biscuits.
Spread them on the baking baking trays/pans and bake each baking tray/pan for 12 minutes at 180°C/350°F on the heaters.
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 sifted icing sugar, continuing to whisk.
Add the sifted flour and xanthan gum and knead briefly.
Wrap the dough in cling film and leave it 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 the dough of about 0.5 cm/2 inches thick and with a cookie cutter with Easter designs cut the biscuits.
Spread them on the baking baking trays/pans and bake each baking tray/pan for 12 minutes at 180°C/350°F on the heaters.
Leave them to cool and then collect them.
See the following video to found out how easy this recipe is:
- If you don’t have gluten-free self-rising flour, then use gluten-free pastry flour and add ½ tbsp. 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.
- If you make them bigger like I’ve done some, increase the baking time to approximately 15 min depending..
- 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 every time they last less a week in my home. 🙂
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.
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