Spiced Stained Glass Biscuits

Egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

It was harder than I had anticipated to find plain boiled sweets and I ended up using Fox's Glacier Fruits which worked fine but were quite hard to crush! A friend used crushed lollipops and found they worked well. Don't roll the biscuits thinner than a pound coin as the sweet will bubble up over the edges. It will taste fine but it won't look as nice.

Makes about 12

the-alt-name Ingredients

  • 175g gluten free flour
  • 100g dairy free spread
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • pinch of salt
  • 50g caster sugar
  • 1 tbsp fruit juice or rice milk
  • 12 boiled fruit sweets

Method

  1. Whizz the flour, spread, salt and spices together in a food processor until you have fine crumbs.
  2. Add the sugar and juice or rice milk and pulse until a dough is formed.
  3. Wrap in cling film and chill for half an hour.
  4. Take the dough out of the fridge and allow to warm up a little so it can be rolled.
  5. Line 2 baking trays with baking paper.
  6. Preheat the oven to 180°C / Gas Mark 4.
  7. Roll out the dough to about 5mm thick on a floured surface and cut out your biscuits.
  8. Place the biscuits on the lined tray and then cut out the centre either with a smaller cutter or a small lid.
  9. Crush the sweets in their wrappers with a rolling pin.
  10. Fill the centres of the biscuits with the crushed sweets.
  11. Don't fill higher than the dough as is will bubble up and bleed onto the biscuit.
  12. Cook for 12-15 minutes until the edges of the biscuits are starting to brown.
  13. Make sure you let the centres set before you lift them onto a cooling rack.

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