Easter biscuits

Looking for an Easter biscuit recipe, but every one of them calls for butter or flour with gluten? We have just solved your problem. ? Try our gluten-free cinnamon biscuits with coconut sugar, whose design catches the eye at first glance.

Why are our biscuits the better choice?

Compared with shop-bought biscuits, which are full of refined sugar, modified starches and palm fat, we used only quality, naturally single-ingredient components. They also contain no gluten and no cow’s milk protein.

Why you don’t have to compromise on taste

It is true that gluten-free flours take a little getting used to and each has its typical flavour. Today, though, we chose the most basic, least assertive ones, which will certainly please your taste buds too. On top of that, their flavour is defined most of all by the caramel note of coconut sugar and our fragrant cinnamon.

• Mix the flours with the baking powder, cinnamon and salt.
• Beat the sugar with softened ghee butter and the egg.
• Add the flour mixture to the wet mixture and work into a dough, then chill it for at least 4 hours. Overnight is fine too, if you make the dough in the evening.
• Then roll the dough out and cut out any shapes you like.
• Bake the biscuits at 180 °C for about 12 minutes.
• Enjoy the finished biscuits, ideally with delicious nut creams.

The recipe was created for us by Patrícia from the blog Hit je zdravo žiť.