Gluten-free Easter cookies

8
60 minutes

Ingredients

  • 100g of dark chocolate
  • 100g of unsalted butter
  • 150g of gluten-free self-raising flour
  • 100g of light brown sugar
  • 1 large egg
  • 80g of chocolate eggs, buttons and/or chips, roughly chopped
  • 1 pinch of salt

Method

1
Melt the chocolate and butter together in the microwave or in a bowl set over a pan of simmering water, then leave to cool a little
2
Place the flour, sugar and a pinch of salt into a bowl and stir to evenly combine
3
Whisk the egg, then slowly incorporate it into the dry mixture, ensuring you have no lumps
4
Whisk in the butter and chocolate mixture and half of the mixed chocolate eggs, buttons and chips
5
Roll the dough into 8 equal balls, then place on a baking tray lined with baking paper, ensuring you leave plenty of space in between to allow the cookies to expand. Scatter with the remaining chocolates
6
Bake for about 20–25 minutes until the surface feels fairly firm and dry to the touch. Leave to cool for a few minutes before eating