Gluten Free Easter Biscuits (Vegan, Refined Sugar-Free)
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Refined sugar-free
Ingredients
- 100 g coconut oil - softened not melted
- 3 tbsp rice syrup - or for a sweeter version use maple syrup or honey
- 1 drop doTerra cassia oil - or 1 tsp mixed spice
- 3 drops doTerra wild orange oil - or the zest of an orange
- 220 g Free From Fairy plain flour
- 50 g currants
Instructions
- Beat the syrup and oil together until light and fluffy
- Add the oils (or zest and spice) and beat again to combine
- Add the flour and if needed a splash of water to bring the mixture together into a dough
- Knead the currants into the mixture on a clean, floured work surface then roll out to around 2-3 mm thick and use a cutter to cut your desired size and shape of biscuit
- Place the biscuits onto lined baking trays - no need to space them out as they do not grow in size
- Gather the scraps back into a ball and repeat until all the mixture is used up
- Bake in a pre-heated oven at 190 degrees/170 degree fan/gas mark 5 for around 10 minutes or until slightly coloured
- Leave to cool on the baking trays and store in an airtight container for up to a week, or freeze for a longer shelf life
Notes
Nutrition data for guidance only.
Nutrition (Approx)
Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 36mg | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg