These Easter biscuits are gluten free and dairy free but taste incredible. I’ve experimented this year with using cassia essential oil but I have options to use dried spices for flavour too.
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Easter biscuits are a traditional biscuit that used to be given to guests on Easter Sunday. They apparently originate from the West Country and should be made with cassia oil.
As a doTerra Wellness Advocate I sell high quality essential oils that can be used in cooking and used internally for health benefits.
You don’t have to use it. If you don’t have it you can use ground cinnamon, mixed spice and allspice. The flavour isn’t the same but it’s pretty good!
How do you use essential oils for cooking?
Essential oils are aromatic compounds that are extracted from plants. For hundreds of years they have been used to flavour foods and for therapeutic uses.
Since using essential oils with my family we have had very few illnesses. I use one particular doTerra blend of oils called OnGuard to protect us from bugs.
It’s a potent immune booster comprising of cinnamon, clove, wild orange, eucalyptus and rosemary essential oils.
As far as using them for cooking you have to do your research.
Most essential oils on the market are not pure (even when they say they are). They contain fillers and toxins.
The difference with doTerra oils is that they are sustainably sourced and third party tested to ensure their purity.
They are the only oils I would use internally (and therefore in cooking).
Less is more when using essential oils for cooking. For most oils 1 drop is enough to flavour a dish. Some stronger oils like cassia, oregano and thyme only need a tiny part of a drop.
I use a toothpick to remove a teeny drop from the bottle.
The key is to taste as you cook.
How do you make these gluten free spice biscuits?
I use my Sage mixer to make these simple biscuits. It makes light work of mixing, whipping and making doughs like this cookie dough or bread dough.
Once the dough has been made, I roll it out on a clean, floured work surface and cut out the cookies.
It’s up to you what size biscuit you make.
Traditionally these are larger than an average biscuit but they can be any size. Having a range of cookie cutters means you can cut them the size you want.
What gluten free flour do you use to make them?
I use my wholegrain rice free and gluten free flour blend to make these biscuits.
If you’re new to gluten free baking then you may not understand why gluten free flour is so important to your baking. Equally if you have baking disasters you may need to understand more about the flour you use.
Check out this post I wrote explaining what a gluten free flour blend is.
Whether you make your own, buy mine or a different brand, understanding gluten free flour is the first step to making amazing gluten free bakes.
Watch my video showing how to make Easter biscuits
If you like the sound of this recipe get a copy of my free recipe ebook by entering your details below. In it you’ll find recipes for gluten free pastry, bread, pizza, Yorkshire puddings, Victoria sponge, pancakes and gingerbread.
Or if you’d like a healthier Easter biscuit then check out my wholesome Easter biscuits. These are gluten free, dairy free and refined sugar free.
I created this recipe and video a few years ago. Long before my flour blend came to market. I therefore used Doves Farm flour which works in this recipe too.
Pin the recipe so you don’t lose it:
- 200 g margarine make sure it's dairy free
- 150 g granulated sugar
- 3 egg yolks size medium
- 400 g plain flour I use my Free From Fairy wholegrain blend for a lovely flavour
- 3/4 tsp xanthum gum
- 1 tsp flax seeds finely ground
- 1 tsp mixed spice alternatively use up to 1 drop doTerra cassia oil instead of all the spices
- 1 tsp ground cinnamon
- 1 tsp allspice
- 160 g currants I used raisins which were too big!
- Granulated sugar for dusting
Beat the margarine and sugar together.
Add the egg yolks then the remaining ingredients, minus the currants.
Bring together with your hands and give it a good knead until you have a smooth dough, then add the currants and knead again.
Sprinkle flour on a clean surface then roll out the dough to approx. 5mm thick.
Cut circles or other shapes out of the dough and place on a lined baking tray.
Continue until all the dough is used up.
Sprinkle with extra sugar.
Bake in a pre-heated oven at 180 degrees for 15-20 minutes until golden.
Nutrition information to be used as guidance only
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