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These Gluten Free Easter Egg Biscuits are just the most delightful treat! If you love Easter but aren’t a fan of chocolate, this is the bake for you. Light, gluten free biscuits with flavours of simnel spice and frangipane, sandwiched with apricot jam and finished with icing.
The CUTEST Gluten Free Easter Biscuits Ever!
- Why choose this recipe? These Gluten Free Easter Egg Biscuits are not only super cute, they’re also really fun to make. They taste of simnel spice and sweet almond, with a jammy centre and icing top.
- Great For Kids: If you need a gluten free Easter baking activity for kids, this is it. They’ll love cutting out the biscuit dough, icing them and sandwiching them with apricot jam. A great rain day activity for the holidays!
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Updated for 2025: I first published this recipe in 2019, but now (April 2025) I’ve revamped it to make it even better. These biscuits now have a gorgeous icing top, as well as some new photos and step-by-step pics to guide you.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these easy Easter Egg Biscuits. But here are the main ingredients and ideas for any swaps:
- Butter: You can use margarine for a vegan version.
- Caster Sugar: In the US use baker’s sugar or superfine sugar.
- Egg
- Almond Extract: Omit this if you’re not a fan, or swap for vanilla extract.
- Mixed Spice: This is a mixture of spices, in the UK you can buy it premixed. It contains a mixture of ginger, cinnamon, cloves, coriander nutmeg and sometimes mace.
- Plain Gluten Free Flour: I use the FREEE Gluten Free Plain Flour, but any supermarket blend will work, or use a 1:1 gluten free baking flour.
- Apricot Jam: This creates the best ‘yolk’, but lemon curd works well too. Of course you could use any other jam, like strawberry jam, just like my Gluten Free Jammy Dodgers.
- Icing Sugar: Or confectioner’s sugar in the US.
- Milk: You can swap this for dairy free milk or water if needed.
How to Make Easter Egg Biscuits Gluten Free
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free Easter biscuits are to make.
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 and mixed spice and using a spoon – and then your hands – bring the dough together. It may be a bit sticky but that’s fine at this stage.
Wrap the dough in clingfilm and chill for at least 45 minutes. Once chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4 and line two baking trays with baking paper.
Remove the dough from the fridge, dust with a little extra gluten free 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 large piping nozzle) to cut a ‘yolk’ hole out of half of them.
Bake in the oven for approximately 10-12 minutes until golden. Remove from the oven and transfer to a cooling rack for them to cool completely.
Mix the icing sugar and milk together into a smooth paste. Dip all of the egg biscuits with a hole into the icing, to form a layer on top. Leave on a cooling rack to firm up.
Spread the other half of the biscuits (with no holes) with a layer of jam. Carefully sandwich the two pieces together so the icing is on top and the jam forms a ‘yolk’.
Frequently Asked Questions
Here are some FAQs about this easy Easter Egg Biscuits recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
These Easter Egg Biscuits should be stored in an airtight container at room temperature. They will keep for 3-5 days until they start to soften – don’t refrigerate them or they’ll go soft quickly!
Yes, you can! You can freeze the uncooked biscuit dough if you don’t want to make the cookies straight away, or don’t want to make all 24 of them in one go. Simply defrost and bake as normal.
Alternatively, you can freeze the baked biscuits before decorating them, then defrost and decorate when ready.
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Gluten Free Easter Biscuits Recipe
Equipment
Ingredients
- 115 g unsalted butter, (softened, or margarine)
- 115 g caster sugar
- 1 large egg
- 1/2 tsp almond extract
- 1 tsp mixed spice
- 275 g gluten free plain flour, (I use FREEE by Dove's Farm)
- 100 g jar smooth apricot jam
- 100 g Icing sugar
- 1.5 tbsp milk , (or dairy free milk / water)
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 and mixed spice and using a spoon – and then your hands – bring the dough together. It may be a bit sticky but that's fine at this stage. Wrap it in cling film and chill in the fridge for at least 45 minutes.
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line two baking trays with baking paper.
- Remove the dough from the fridge, dust with a little extra gluten free 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 large piping nozzle) to cut a 'yolk' hole out of half of them.
- Bake in the oven for approximately 10-12 minutes until golden. Remove from the oven and transfer to a cooling rack for them to cool completely.
To decorate the biscuits:
- Mix the icing sugar and milk together into a smooth paste. Dip all of the egg biscuits with a hole into the icing, to form a layer on top. Leave on a cooling rack to firm up.
- Spread the other half of the biscuits (with no holes) with a layer of jam. Carefully sandwich the two pieces together so the icing is on top and the jam pokes through the hole to form a 'yolk'.
Notes
- Storage: These Easter Egg Biscuits should be stored in an airtight container at room temperature. They will keep for 3-5 days until they start to soften – don’t refrigerate them or they’ll go soft quickly!
- Cup Measurements: Hit ‘US Customary’ if you want cup measurements instead of metric, though I always recommend using scales for my recipes.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Easter Eggs Biscuits recipe and love it. It really helps support my website! Thank you xx
Nutrition
More Gluten Free Easter Recipes
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