Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips for bank holiday baking.
I’ve been craving the odd biscuit lately which hasn’t normally been my snack of choice but it’s probably something to do with them being ultra portable which is the only way I am eating anything these days. Cookie in mouth whilst my hands are free to zip up coats, prepare toddler lunches and take the washing off the line.
I’m also trying to introduce Cole to my happy world of baking and quick and easy recipes are the order of the day to keep him interested. Cookies are effortless to mix, minutes to bake and you can eat them straightaway warm off the baking tray so it’s easy to taste the results of your hard labour.
This past week we have been baking these particular cookies for Easter. They borrow inspiration for the flavours in a traditional simnel cake with marzipan, currants, stem ginger and mixed spice. I also couldn’t help but add chocolate chips as there would be an Easter riot on our hands without chocolate.
Not to snitch on anyone but these add-ons are not so surreptitiously robbed directly from the mixing bowl by chubby little fingers. Some of them at least manage to make it into the final cookie.
Easter Cookies {gluten-free}
Ingredients
- Zest ½ orange
- Zest ½ lemon
- 80 g soft light brown sugar
- 50 g caster sugar
- 115 g unsalted butter room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 60 g oat flour
- 50 g buckwheat flour
- 50 g tapioca flour
- 75 g ground almonds
- 1 teaspoon mixed spice
- 75 g dark chocolate chips
- 50 g chopped marzipan
- 50 g currants
- 1 ball stem ginger finely chopped
Instructions
- 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.
- Beat in the egg and vanilla.
- Whisk the flours, almonds and mixed spice together and mix into the rest of the cookie batter.
- Finally stir in the chocolate chips, marzipan, currants and stem ginger, reserving one of each for the top of each cookie.
- 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.
- Place the baking tray in the fridge for one hour.
- 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.
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Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business and have a stall at the local farmer’s market selling my cakes and preserves. I have 2 cats, 1 dog, 1 husband, a delightful toddler who runs me ragged and a newborn baby boy.
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