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.

Ingredients

• 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

Topping (optional):

• Dark chocolate
• crushed mini eggs

Method

1. Cream the butter and icing sugar together until light and fluffy.
2. Add in the egg yolks a little at a time and stir until combined.
3. Fold in the ground almonds.
4. Add in the sifted flour, baking powder and xantham gum.
5. Form into a dough and add in the crushed mini eggs. Shape the dough into the shape of cylinder and wrap in cling film.
6. Place the dough in the freezer for 1-2 hours to set so the biscuits hold their shape whilst slicing.
7. Using a knife cut slices of the dough and place on a lined baking tray.

1. Bake in a preheated oven at 180C for approximately 10 minutes of until slightly golden.
2. Leave the biscuits to cool.
3. Once the biscuits are cooled if you wish you can dip in melted chocolate and add additional mini eggs on top.