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Healthy Easter biscuits made with the Free From Fairy's wholegrain gluten free flour. Gluten-free, dairy-free, egg-free, nut-free, refined sugar-free

Gluten Free Easter Biscuits (Vegan, Refined Sugar-Free)

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Refined sugar-free
4.75 from 4 votes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings 20
Author Vicki Montague - the Free From Fairy


  • 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


  • 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


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