Easter Cookies {gluten-free}
Loaded with spices, currants, marzipan and dark chocolate chips
Servings Prep Time
12cookies 15minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
12cookies 15minutes
Cook Time Passive Time
10minutes 1hour
Ingredients
  • Zest ½ orange
  • Zest ½ lemon
  • 80g soft light brown sugar
  • 50g caster sugar
  • 115g unsalted butterroom temperature
  • 1 egg
  • teaspoon ½vanilla extract
  • 60g oat flour
  • 50g buckwheat flour
  • 50g tapioca flour
  • 75g ground almonds
  • 1teaspoon mixed spice
  • 75g dark chocolate chips
  • 50g chopped marzipan
  • 50g currants
  • 1 ball stem gingerfinely chopped
Instructions
  1. Whisk the orange and lemon zest with the sugars until fragrant. Drop in the butter one cube at a time and mix until light and fluffy.
  2. Beat in the egg and vanilla.
  3. Whisk the flours, almonds and mixed spice together and mix into the rest of the cookie batter.
  4. Finally stir in the chocolate chips, marzipan, currants and stem ginger, reserving one of each for the top of each cookie.
  5. Using a spring release ice cream scoop, portion out 12 balls of cookie, the place on a baking tray an inch or two apart. Top the cookie balls with the extra chocolate chips, marzipan, currants and ginger.
  6. Place the baking tray in the fridge for one hour.
  7. Bake the cookies in an oven pre-heated to 190 °C for 10 minutes. Leave for 5 minutes to rest on the baking tray then remove to a wire rack to cool.