Easy gluten free baking recipes for Easter 2022
Naish Farm is looking gorgeous in the Spring sunshine. Whilst enjoying a morning potter along the drove way, I noticed the first Bluebells tentatively peeking up through the hedgerows. Happily, they are the more delicate, native English variety rather than the invasive Spanish ones.
Wild garlic brings a fresh green lushness and delicious scent to the drove. If you are coming to our pop up shop this Saturday, I can happily show you where the footpath is – you’ll see why I love it so much!
Aside from nature watching, I’ve been pondering which gluten free treats to bake over the Easter holidays. We’ll be having lots of our children’s friends around for the annual Easter egg hunt. In an effort to balance out the industrial quantities of chocolate we will be eating my thoughts turned to delicious, lighter bakes….
Easy Easter Biscuit recipe
Our Dorsety Whirl recipe makes a tasty change from the more usual Easter biscuits.
Inspired by the melt in the mouth quality of Viennese cookies, these beauties are both pretty and delicious. They look lovely stacked up on a vintage cake stand, perfect as a centre piece for Easter table scaping. How about sprinkling your biscuit stack with edible fresh flowers or dried cornflowers for extra Oooh la la?
I’ve adapted the following recipe from the original which is in our Honeybuns All Day Cook Book. I’ve also suggested alternative ingredients- making this recipe super adaptable.
How many biscuits will I get?
This recipe makes 20-25 sandwiched biscuits
Allergen information:
Gluten free
Nut free
Soy free
Can this recipe be converted to dairy free and vegan?
For dairy free cookies just swap in vegan alternatives to the butter. You need to look for non spreadable- old school, block butter. Flora do a decent one and it’s sold in most supermarkets.
Due to the egg yolks this recipe is not vegan. We’ve yet to try out a vegan version- but will keep you posted once we do.
Are eggs counted as dairy?
We’re often asked this question. The easiest way we’ve found to explain it is that dairy comes from a mammal’s milk (cow, goat and so on). Eggs are not a dairy product. Free range eggs are suitable for vegetarians but not for vegans.
Biscuit Ingredients
250g butter, chilled and diced (or a dairy free alternative such as Flora “butter”)
50g icing sugar (we used unrefined golden)
250g sorghum flour (or any gluten free plain flour. Doves is good)
50g cornflour
½ tsp vanilla paste
2 egg yolks
Butter Cream filling ingredients
100g softened butter (or vegan version)
200g icing sugar
½ tsp vanilla paste or vanilla extract
Vanilla Bean sugar or icing sugar for dusting
Jam of your choice- we used strawberry- 1 x jar will be plenty.
How to make your gluten free biscuits. A step by step guide
- Preheat the oven to 170°C / Gas 3.
- Line a baking sheet with baking parchment.
- Place the biscuit ingredients in a food processor and blitz for 1-2 minutes until a soft dough forms.
- Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16 6cm rosettes of the dough onto the lined baking sheet. The Whirls will spread as they bake, so make sure you leave plenty of space between them.
- Bake in the centre of the oven for 13-15 minutes or until pale golden brown and firm.
- Leave on the baking sheet for 5 minutes then transfer to a rack to cool completely.
- Repeat until all the dough is used, to make approximately 46 biscuits
How to make quick and easy butter cream
Place the softened butter into a bowl and sift the icing sugar on top. Add the vanilla paste and beat with an electric whisk until light and smooth. You can also do this with a spoon by hand.
Finishing Touches
Spoon a little Jam onto the flat side of half of the biscuits and place, jam side up, on the cooling rack.
Pipe the butter cream (or spread it) on the remaining biscuits and then sandwich them together. Place on a serving plate and sprinkle with the vanilla bean dusting sugar or icing sugar
Storage tips
The biscuits (without the filling) will keep in an airtight container for 5 days. You can also freeze the biscuits- without the filling.
Top Tips
-Fancy more gluten free sweet and savoury recipes to try out over Easter?
-Sorghum is an amazingly versatile flour and widely used throughout Asia and Africa. It lends a soft tender quality to bakes. It is widely available in supermarkets and health food shops.
-For more advice on gluten free flours and ingredients check out our blogs Best Gluten free flour guide and Honeybuns store cupboard ingredients.
– for dairy free and vegan friendly block butter advice I found this Which taste test Which Taste Test comparison really helpful.
-Vanilla sugar is super easy to make. Just decant icing sugar into a kilner jar or lidded, airtight container. Add a whole vanilla pod or two and leave for a few days. The sugar will be infused with vanilla.
– try adding crumbled freeze dried raspberries to the biscuit mixture for an intense fruity hit. You can get these in the home baking aisle of most supermarkets.
Wishing you all a very Hoppy Easter from us all at Honeybuns
Do let us know how you get on with this recipe- we’d love to see your photos!
Comment and share what you thought of this recipe! Be sure to share this delicious recipe with a friend too! Thanks for reading!
– Emma Goss Custard
If you have any questions, do get in touch via this blog in the comments section, or via facebook, email or telephone.
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