Gluten free and vegan Easter Biscuits
This super speedy recipe is an Easter twist on the Almond & Lightly Salted Pistachio cookies that we used to make here at the bakery.
Suitable for Gluten Free, Dairy free and Vegan
MAKES 8 biscuits
INGREDIENTS
- 125g ground almond
- ½ tsp baking powder
- 50g currants
- 12g chopped almonds
- Pinch of salt
- 20mls rapeseed oil
- 45g maple syrup
- 50g rice syrup
- Demerara sugar (for sprinkling on top)
- Gluten free plain flour (for rolling biscuits in)
METHOD
- Firstly, add all of the dry ingredients into a mixing bowl along with the oil and syrups.
- Mix thoroughly with a wooden spoon until it forms a soft dough.
- Next, roll out your mix on a well floured surface and then using a medium sized round cookie cutter, cut out as many biscuits as you can (it should make around about 8 biscuits)
- Once you have cut your biscuits, roll each one in gluten free plain flour and sprinkle with demerara sugar before baking.
- Pop in the oven at 170°C / Gas 3 for 6-8 minutes until golden brown and then take out to cool before enjoying!
If you like these biscuits, why not try our Amondi Cookie Recipe?
