Easter Cookies {gluten-free}
Loaded with spices, currants, marzipan and dark chocolate chips
Servings: 12 cookies
Calories: 266kcal
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
- ½ 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.
Nutrition
Calories: 266kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 18mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.1mg