Vickys Traditional Easter Cookies GF DF EF SF NF

Vickys Traditional Easter Cookies GF DF EF SF NF

An Easter cookie, traditionally baked on Easter Sunday and gifted to a friend. The saffron is mainly for colour and can be left o…more


18 servings

  1. 100 g gold foil-wrapped Stork margarine

  2. 75 g caster sugar /superfine

  3. 200 g gluten-free / plain flour

  4. 1 tsp mixed spice for baking – see my homemade recipe mix

  5. 50 g currants

  6. 50-60 ml coconut milk, warmed

  7. pinch saffron threads (optional for colour)

  8. extra milk and sugar for glazing


  1. Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper

  2. Cream the margarine and sugar together until light

  3. Mix the flour and mixed spice together

  4. Stir into the creamed mixture with the currants

  5. Add the saffron threads to the warm milk and stir to release the colour

  6. Add just enough to the cookie mixture to bring together to form a soft dough, around 50ml for plain flour, the whole lot for gluten-free

  7. Dust a work surface with flour and roll out the dough quite thinly

  8. Use a 7 – 8 cm fluted cookie cutter to cut out rounds and place on the baking sheet. Re-roll the dough and cut more rounds until the dough is used up. I got 20 rounds from a 7″cutter, 18 from an 8″ one

  9. Bake for 8 minutes then take out of the oven, brush with some extra coconut milk and sprinkle with extra sugar and put back in the oven for 4 minutes

  10. Let cool on a wire rack before serving

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