This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!

This post is sponsored by FREEE by Doves Farm.

Kids off school and you’re desperate for some simple Easter bakes to keep them amused? Well, look no further – my gluten free Easter egg biscuits are the perfect bake for the occasion! With a crunchy, gently spiced biscuit and an apricot jam ‘yolk’, these are seriously cute and simple to throw together.

The idea for these beautiful gluten free Easter egg biscuits came from the base of my gluten free Jammie Dodger recipe. To make them extra ‘Easter-y’ I decided to add simnel flavourings. This is a traditional spiced fruit cake eaten at Easter which is topped with eleven marzipan balls to represent the eleven apostles of Christ, minus Judas.

To get the flavouring of a simnel cake, I added lemon zest, almond extract and mixed spice. I also used apricot jam in the centre because this is traditionally used in simnel cake. Plus it was the best colour for the golden yolks, but you could use lemon curd if you prefer! The flavourings are really delicate but just enough for you to get the warmth of the spices, without being overpowering.

GLUTEN FREE EASTER EGG BISCUITS RECIPE

Making my gluten free Easter biscuits

To make the gluten free Easter egg biscuits, you’ll need to make sure you’ve got an egg-shaped cookie cutter! I picked this set up off Amazon* but you might be able to find a similar cutter in a local cookshop. You’ll also need something to cut the ‘yolk’ hole out of half the cookies. For this I got super resourceful and used a coke bottle top! I switched between the top and the bottle and the cap so I could have some big and smaller yolk holes, just to mix it up a bit!

For the recipe based I used by go-to essentials, including the FREEE by Doves Farm Plain Gluten Free Flour. I use this in pretty much all of my bakes because it’s so easy and versatile to work with. You can also pick it up in pretty much all supermarkets and I tend to go through several bags a month with all my baking! And with the long Easter weekend, what better time to give some gluten free baking a go?

FREEE by Doves Farm also do a great range of other baking essentials, including baking powder and xantham gum, which I use in all of my cake recipes to give them a better texture. And even better – you can get 20% off their range for your Easter bakes at the moment, so check out the website and stock up. I have plenty more Easter baking inspiration on my site, so you’ll certainly not waste any of your baking goods. Plus their flours are perfect for all sorts of free from recipes.

GLUTEN FREE EASTER EGG BISCUITS RECIPE 9 final

My gluten free Easter egg biscuits recipe

So here it is, the perfect treat in time for Easter! These would be so awesome to make with children, as they’ll love cutting out the eggs and also sandwiching them together! The biscuits will keep for a couple of days in an airtight container, so you could give them as Easter gifts too. This recipe made 24 biscuits, but this will depend slightly on the size of your egg-shaped cutter.

24 biscuits

Gluten free Easter egg biscuits recipe

These gluten free Easter egg biscuits are seriously cute! A simnel-spiced Linzer biscuit with an apricot jam filling which looks like an egg yolk!

Ingredients

115 g unsalted butter
115 g caster sugar
1 large egg, (beaten)
1/2 tsp almond extract
1 tsp mixed spice
1 lemon, (zest only)
275 g FREEE by Doves Farm gluten free plain white flour
1/2 jar apricot jam
Icing sugar, (for dusting)

Instructions

Add the butter and caster sugar to a large mixing bowl. Using an electric mixer (or wooden spoon) beat together until pale and creamy. Add the egg and almond extract and beat together until combined.
Add the flour, mixed spice and lemon zest and using a spoon - and then your hands - bring the dough together. If it still a little sticky, add a tiny bit more flour until it is smooth. Shape into a ball, wrap in cling film and chill for 45 minutes.
Preheat the oven to 180'C/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge, dust with a little more flour and roll out to around 3mm thickness. Using an egg-shaped cutter, cut out 48 egg shapes. You might need to re-roll the dough a few times to get them all.
Place the eggs on a baking sheet, and use a small circular cutter (or coke bottle lid!) to cut a 'yolk' hole out of half of them. Bake in the oven for approximately 10 minutes until golden. Remove from the oven and transfer to a cooling rack for them to cool completely.
Once cool, it's time to assemble the biscuits! Spread the biscuits with no hole with a layer of jam. Dust the half of the biscuits with holes in with icing sugar, and then place these on top of the jammy ones, sugar side up.

Need some more baking inspiration?

If you want to have a go at some of the other recipes I’ve made with FREEE by Doves Farm flour, including some Easter treats, check out some of these too!

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!