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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Iced Gems (Dairy Free, Egg Free, Vegan)

11th July 2014 ·

Gluten Free Iced Gems (Dairy Free, Egg Free, Vegan)

Dairy-free Recipes· Free From Recipes· Gluten Free Biscuit & Cookie Recipes· Gluten Free Recipes· Low FODMAP Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Sweet Gluten Free Recipes

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This simple recipe for gluten free iced gems is a classic recipe that kids will love. The recipe is also dairy free and egg free so suitable for most restricted diets.

gluten free iced gems

As many of you will know from seeing pictures on Instagram and Twitter, I have been very busy baking this week.

I’ve been trying to get prepared for our kids birthdays that are drawing ever closer.

Each year we chastise ourselves for having two children whose birthday’s are so close together.

15 days apart and towards the end of the school term when life is already hectic.

Inevitably, their parties are not on their actual birthdays adding to the amount of baking that has to be done.

This year, our son’s birthday is on a Sunday meaning his party can be the same day.

His party is going to be ‘space-themed’ (well loosely so!).

I have therefore been making star-shaped treats to go in the freezer until the day.

gluten free iced gems and cookies

Not only are there star-shaped cheese biscuits, but star-shaped iced gems (a childhood favourite) and biscuits decorated with space ‘things’, and his age.

I will be making his cake on Saturday so will share the pictures of that when it is done and will also write a blog post about the food that we had.

gluten free iced gems

Anyway, for those of you who like a little bit of ‘retro’ here is my recipe for gluten free iced gems.

I used half the biscuit mix for iced gems and the other half for the space-themed and age biscuits.

I thinned the icing out with more lemon juice to fill in the centre of the space-themed and age biscuits.

There are a LOT of biscuits which should do for both kid’s birthdays.

My gluten free iced gem recipes made into cookies

Pin my gluten free iced gem recipe…

gluten free iced gems made with Free From Fairy wholegrain gluten free flour. This recipe is #glutenfree #dairyfree and #eggfree. It is suitable for those on the #vegan diet.

Gluten Free Iced Gems (Dairy Free, Egg Free, Vegan)

Gluten-free, Dairy-free, Nut-free, Soya-free. This will make a huge number of iced-gems! The dough freezes well though so wrap half in clingfilm and make them another day...or make some jammie dodgers with half the dough!
5 from 7 votes
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Prep Time10 minutes mins
Cook Time10 minutes mins
30 minutes mins
Total Time20 minutes mins
Servings 40
Author Vicki - The Free From Fairy

Ingredients
 
 

  • FOR THE BISCUITS:
  • 250 g dairy-free margarine
  • 140 g icing sugar
  • 1 tsp vanilla extract or a few drops of almond extract
  • 440 g Free From Fairy gluten-free plain flour
  • 1 tsp xanthan gum
  • FOR THE ICING:
  • 500 g icing sugar
  • 60-80 ml fresh lemon or orange juice - what you choose is what your icing will taste of!
  • 4 tsp glycerine
  • Food colouring - the gel type is best or reduce the amount of juice you put in if using liquid

Instructions
 

  • FOR THE BISCUITS:
  • Put the margarine and icing sugar in a mixing bowl and beat together with an electric whisk until pale and fluffy (about 1 minute).
  • Add the vanilla and beat again
  • Add the xanthan gum and beat to combine.
  • Finally add in the flour
  • Work into a dough, kneading it a bit to bring it into a smooth ball, you may need a little more flour
  • Place in the fridge for around 30 minutes to make it easier and less sticky to use
  • Flour a clean surface and knead the dough until smooth.
  • Roll the dough out to a thickness of about 3mm.
  • Using your chosen cutter (1inch or less if you want them small!) cut out your shapes.
  • Transfer the biscuits to well greased or lined baking trays. Don’t worry about spacing them out because they do not grow!
  • Bake in a pre-heated oven for approx. 10 minutes at 190 degrees or 170 degrees (fan oven) until firm but not coloured.
  • Leave to cool in the baking tray for 5 minutes before placing on a wire rack to cool completely.
  • FOT THE ICING:
  • Mix the icing sugar, 60ml of juice, and glycerine together in a bowl. If you want different colours, divide the mixture into different bowls and then add the colouring gel. The consistency should be of toothpaste, if it seems too think add more juice.
  • Place into a piping bag with the star nozzle attached and pipe stars onto the cold biscuits.
  • Either place the finished biscuits into the oven on its lowest setting for 30 minutes to dry the icing out, or leave to dry for 24 hours at room temperature (I left mine in the cold oven to protect them from flies etc).
  • I have placed my finished biscuits in the freezer ready for the party on Sunday! They will take about 5 minutes to defrost!

Notes

Nutrition facts are to be used as a guide only

Nutrition (Approx)

Calories: 98kcal | Carbohydrates: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 1mg | Sugar: 15g | Vitamin A: 240IU
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Casa Costello
Previous Post: « Healthy Gluten-free, Dairy-free, Nut-free, Egg-free, Sugar-free Snack Bars!
Next Post: Gluten Free Party Food (For Kids & Adults) »

Reader Interactions

Comments

  1. Tamara Gordon says

    19th January 2019 at 3:32 pm

    5 stars
    So tasty. Melt in mouth!

    • Vicki Montague says

      20th January 2019 at 9:36 am

      I know and it’s such a versatile recipe…you can use it as the base to any biscuit you like.

  2. Vicki Washington says

    10th July 2016 at 2:38 am

    Hi,

    This recipe looks perfect especially for school to make in lessons.
    but I have one small problem my little boy is allergic to banana. What can I substitute the banana with??.

    Any help would be greatly appreciated

    Many thanks

    • Vicki Montague says

      11th July 2016 at 8:58 pm

      I’m a little confused Vicki since there is no banana in the recipe!

  3. Helen at Casa Costello says

    20th April 2015 at 10:00 pm

    Love Iced Gems – They are so moreish and these are very cute! Thank you for joining in with #Bakeoftheweek x

    • Vicki Montague says

      21st April 2015 at 12:49 pm

      Thank you for hosting it Helen! Love looking at all the recipes!

  4. Abi says

    5th October 2014 at 5:27 pm

    These look great!

    Can they be made in advance? if so how long do they keep for and what is the best way of storing them?

    Thanks 🙂

    • The Free From Fairy says

      6th October 2014 at 10:34 am

      Hi Abi, yes these can be made in advance. You can either make the dough and keep it in the fridge or freezer or you can make them up and freeze them. That is what I did because I made them for my kids’ parties well ahead of time so I didn’t have things to worry about nearer the date!

  5. Debbie says

    18th July 2014 at 3:54 pm

    5 stars
    Those biscuit look the business! I remember iced gems from my childhood,I always nibbled the icing off before eating the biscuit.

    Having two children’s birthdays so close together must be a nightmare. I think I have it bad with my daughters birthday being just a couple of weeks after Christmas, when my creative juices are at their lowest, although it’s not so bad now she is older!

    I am sure the biscuits will go down a treat and I hope both parties go smoothly.

    • The Free From Fairy says

      21st July 2014 at 10:54 am

      Ah thanks Debbie! The biscuits did go down very well and both parties are now over…sigh!!! I think having birthdays before or after Christmas must be much worse!

  6. Kirsty Hijacked By Twins says

    15th July 2014 at 12:21 pm

    5 stars
    Oooh Vicki these look lovely and are the perfect size for little hands x #recipeoftheweek

    • The Free From Fairy says

      15th July 2014 at 2:35 pm

      Hi Kirsty! Thanks for your comment. I hope you are well? Yes, they are perfect…small enough to have a few and not be sick! I have learnt from past parties that small is best!

  7. Dawn says

    15th July 2014 at 12:19 pm

    5 stars
    Thank-you for sharing this recipe, my friend’s little girl is having a birthday soon and these will be perfect 🙂

    • The Free From Fairy says

      15th July 2014 at 2:35 pm

      Ooo let me know how you get on! They went down a storm with the kids at my son’s party!

  8. Mel says

    12th July 2014 at 11:48 am

    I would not have thought of putting icing on biscuits but now I see yours, it makes sense: they look great and it must add a little ‘je ne sais quoi’ to biscuits that might appear dry to 5 year olds. Great move for making them ahead as well! Crevette’s birthday is in a couple of weeks but this year, we are making our life a little bit easier by going to a soft play area. x

    • The Free From Fairy says

      14th July 2014 at 10:28 am

      Very very sensible going out somewhere! We are exhausted today 🙂

Trackbacks

  1. Low Carb Salmon Fishcakes - The Freefrom Fairy says:
    21st July 2015 at 11:33 am

    […] of the few times in the year that she can eat everything on the table at a party!  Mini doughnuts, iced gems and skittles cookies have been requested and I am busy planning the special […]

  2. Glutenfree Dairyfree Birthday Cake - The Free From Fairy says:
    24th July 2014 at 12:42 pm

    […] The instructions from Mum on the Brink are brilliant and I copied her idea of using a stack of biscuits to make the towers, but I made my biscuits.  I used my trusty recipe for jammie dodgers again, but this time cut them out exactly the same size as the Barkat ice cream cones that I had bought for the spires.  I ‘glued’ them together using the icing from my iced gems. […]

5 from 7 votes (3 ratings without comment)

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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