These biscuits are rich and buttery and remind me of shortbread. They are so delicious, you’d never guess they’re gluten free!
Mini eggs are gluten free and whilst they are a source of lactose, milk chocolate is low FODMAP at a 20g serving. This means you could have approximately up to 4-6 biscuits as a safe low FODMAP serving. Aim for the smaller safe serving if adding additional mini eggs on top.
Makes approximately 35 biscuits.
- 100g ground almonds
- 180g gluten free plain flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon xantham gum
- 110g butter/margarine
- 160g icing sugar
- 2 egg yolks
- 150g mini eggs, crushed
- Dark chocolate
- crushed mini eggs
- Cream the butter and icing sugar together until light and fluffy.
- Add in the egg yolks a little at a time and stir until combined.
- Fold in the ground almonds.
- Add in the sifted flour, baking powder and xantham gum.
- Form into a dough and add in the crushed mini eggs. Shape the dough into the shape of cylinder and wrap in cling film.
- Place the dough in the freezer for 1-2 hours to set so the biscuits hold their shape whilst slicing.
- Using a knife cut slices of the dough and place on a lined baking tray.
- Bake in a preheated oven at 180C for approximately 10 minutes of until slightly golden.
- Leave the biscuits to cool.
- Once the biscuits are cooled if you wish you can dip in melted chocolate and add additional mini eggs on top.