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!

Course Dessert, Snack
Keyword Biscuit, easter, Gluten free
Servings 24 biscuits


  • 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)


  1. 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. 

  2. 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.

  3. 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. 

  4. 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.

  5. 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.