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!

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.

Gluten free Easter egg biscuits on a pink backdrop.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

The CUTEST Gluten Free Easter Biscuits Ever!

Recipe post author Sarah Howells in the garden with a plate of Easter egg biscuits.
  • 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.
Gluten free Easter egg biscuits on a pink backdrop with mini chocolate eggs around them.

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.
Ingredients for gluten free Easter biscuits.

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.

The gluten free biscuit dough in a bowl and (right) cutting shapes from the rolled out dough.

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. 

The Easter biscuits on a tray before and after baking.

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.

Decorating the Easter egg biscuits with icing and apricot jam.

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’.

A plate of gluten free Easter egg biscuits.

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!

How to store gluten free Easter biscuits

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!

Can you freeze these Easter egg biscuits?

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.

Have you tried this recipe?

I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛

Want to connect further?

Gluten free Easter egg biscuits on a pink backdrop.
No ratings yet

Gluten Free Easter 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. Great for baking with kids.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 24 biscuits
Save this recipe!
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

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

Serving: 24biscuits | Calories: 115kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g
Like this recipe? Rate and comment below!
delicious gluten free meals a cookbook by sarah howells

Get my cookbook!

Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.

You Might Also Like:

About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating