Gluten Intolerance: Our Gluten Free Easter Cookie Recipe
Gluten-free Mini Egg CookiesWhether it be with an Easter morning cup of tea or a late-night snack, cookies are the dream treat! Here is our recipe for gluten-free Mini Egg cookies that are just divine!
Ingredients: 80g Caster sugar, 80g brown sugar, 100g real butter, 1x egg, 1/2 tsp vanilla favouring, 250g gluten-free plain flour, 1/2 tsp bicarbonate of soda, a pinch of salt and a bag of mini eggs.
Method: First, bash down the chocolate eggs with a rolling pin, then set your oven to 160C Fan / 180C. Ensure they are nice and small. Then, mix your two sugars with your butter. Ensure the butter is melted first. Then add in your egg and all of the vanilla flavouring. In another bowl, combine the flour, baking soda, and salt. Mix this well. Combine the mixture from the two bowls, along with your smashed mini eggs.
Cover the bowl with cling film and leave for around an hour. Then, roll out the mixture and shape it into round cookie shapes.
Now it's time to get these beauties in the oven! Cook at 160C Fan / 180C for around 12-14 minutes. Ensure the cookies are golden brown before they leave the oven.
The final and most important step is to enjoy your cookies!