Sweet treats are always well received by my husband Howard and son Ted. When I suggested baking Easter cookies weeks before Easter no one complained. They looked a little bit confused by the timing of these treats but they definitely didn’t complain. During holidays, like Christmas and Easter, I like to plan ahead.
These holidays are times I enjoy spending with my family so I like to write all my blog posts in advance. Plus I want to get the recipe right for you too. Occasionally it takes me several tries to bake or cook meals, drinks, desserts and treats. Therefore I always try recipes a little while before I write them. In case I need several attempts.
Howard and Ted don’t mind trying my attempts. To be honest, I had to make these a couple of times and they were eaten very quickly. I will probably be making them again this Easter. Now that I know Howard and Ted enjoyed them. Apart from chocolate what’s your favourite Easter food? Let me know in comments below and please don’t forget to like and follow me.
Makes 10 – 20 biscuits
Equipment
- Large mixing bowls x 2
- Teaspoon
- Mixing spoon
- Electric whisk
- Baking tray
- Cooling rack
Ingredients
- Unsalted butter or ghee x 175g
- Coconut or brown sugar x 150g
- Egg x 1 large
- Milk x 4 tbsp
- Gluten Free oats x 200g
- Ground almonds x 100g
- Rice flour x 100g
- Ground sweet cinnamon x tsp
- Ground ginger x 1 tsp
- Nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Ground cardamon x 1/2 tsp
- Baking powder x 1/2 tsp
- Salt x 1/2 tsp
Method
- Preheat the oven to 180° and grease a large baking tray.
- Put the butter and sugar in a mixing bowl.
- Beat these two ingredients together with the electric whisk until light and fluffy.
- Add in the egg and milk.
- Whisk these ingredients together again.
- In the other bowl, mix the oats, rice flour, ground almonds, sweet cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamon salt and baking powder.
- Next, gradually stir the oat mixture into the butter mixture until thoroughly combined.
- If the mixture is a little dry add in the milk tablespoon by tablespoon until it form a sticky dough.
- Place well shaped tablespoons of the mixture onto the prepared baking tray.
- Bake in the preheated oven for 15 minutes or until golden brown.
- Remove from the oven and leave on the baking tray for at least 30 minutes.
- They tend to fall apart very easily so it’s best to let them cool first.
- After 30 minutes, remove from the baking tray and put on cooling rack.
- Then serve and enjoy.
Soft Easter Cookies were a huge success in our house. We all really enjoyed these sweet treats. The cookies were soft and chewy with a hint of spices. These are great to give as a gift or treat for family and friends. They are very easy to bake and trust me they don’t last long once served. Plus they are delicious with a nice cup of tea or coffee. However you decide to eat these cookies, as always, please enjoy. Thank you xxx
Googies Kitchen Life 