Easter chick Biscuits

Cute little Easter chick cookies - simple to make and great to keep little hands busy - be creative with your own topping ideas!

10-15 mins
Makes 12 biscuits
Suitable for home freezing


  • 100g butter
  • 100g soft brown sugar
  • 1tsp vanilla essence
  • 1 medium egg, beaten
  • 200g Juvela Gluten Free Fibre Mix
  • 1tsp xanthan gum
  • Method

    1. Cream together the butter, sugar and vanilla essence.
    2. Beat in the egg with the Fibre Mix and bring together to form a dough. Knead lightly until smooth on a surface lightly dusted with Fibre Mix.
    3. Cut out into egg shapes (or circles and then form egg sheps with your hands) using a pastry/cookie cutter and place well apart on a lightly greased baking tray. Pop in the fridge for 30-60minutes to chill the dough.
    4. Bake in a preheated oven (190°C/170°Fan/375°F/Gas Mark 5) for 15-20 minutes until golden brown. Allow to cool slightly before moving.
    5. To decorate, use ready to roll icing – for the chicks, use ready to roll white and yellow and use your fingers to shape into egg shells and chicks, then shape circles of white icing for eyes, a spot of black icing, writing icing or sprinkles, and draw a triangle for the nose with writing icing. You could also decorate biscuits with pretty colourful patterns of your choice!