SO many delicious treats come out at Easter time!
You can check out my recipes for hot cross buns here, but if bready buns and lots of chocolate aren’t your thing, or if you’d like to make gift for teachers – then you might enjoy these biscuits.
The dough is adapted from our Gingerbread biscuits.
For the biscuits you’ll need:
- 125g Nuttelex/vegan butter
- 90g coconut sugar (milled to caster sugar consistency)
- 2 tbsp aquafaba (OR 1 egg made up of an egg replacer, like ‘No egg’ by Orgran)
- 1 tsp vanilla bean paste
- 150g honey (maple or agave syrup for the vegan version)
- 400g plain GF flour
- 1 heaped tsp bicarb soad, mixed with
- 60 ml boiling water
To decorate you’ll need:
- 100g melted chocolate of choice (I have used Sweet William or 70% dark Lindt)
- pink mini marshmallows, cut in half
- rainbow coloured sprinkles (I use Hoppers brand)
In your stand mixer, cream Nuttelex, vanilla and sugar until light and fluffy (Speed 4, 10 seconds)
Beat in aquafaba or egg replacer (Speed 4, 8 seconds)
Add honey and mix (Speed 4, 8 seconds)
Mix together dry ingredients and then add to mixture in parts alternating with dissolved bicarb soda (Speed 4)
If dough feels too soft, add a bit more flour ( about 1/2 a tbsp at a time)
Wrap in plastic wrap and refrigerate for 2 hours – overnight.
Roll out dough onto a floured surface and cut shapes with cookie cutters.
Place on lined baking trays and place in preheated 170C oven for 18-20 mins.
Allow to cool on the tray for 5 mins before transferring to a wire rack to harden and cool completely before decorating.
Gently met chocolate (Speed 2, 80C, approx 2 minutes, or until completely melted).
Brush cool cookies with chocolate mix (I use a silicon pastry brush) then stick on bunny nose (with a tiny bit of chocolate) or sprinkles.
Leave to cool, for the chocolate to harden.
Wishing you a very Happy Easter and that you might know the joy and reconciliation brought by the Cross.