Free-from Iced Gems

Free-from Iced Gems
Gluten-free, Dairy-free, Nut-free, Soya-free. This will make a huge number of iced-gems! The dough freezes well though so wrap half in clingfilm and make them another day... or make some jammie dodgers with half the dough!
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 10
Free-from Iced Gems



  • 250g dairy-free margarine
  • 140g icing sugar
  • 1tsp vanilla extract or a few drops of almond extract
  • 440g my wholegrain gluten-free plain flour
  • 1 tsp xanthan gum


  • 500g icing sugar
  • 60-80ml fresh lemon or orange juice (what you choose is what your icing will taste of!)
  • 4 tsp glycerine
  • food colouring (the gel type is best or reduce the amount of juice you put in if using liquid)

How to make


  1. Put the margarine and icing sugar in a mixing bowl and beat together with an electric whisk until pale and fluffy (about 1 minute).
  2. Add the vanilla and beat again.
  3. Add the xanthan gum and beat to combine.
  4. Finally add in the flour.
  5. Work into a dough, kneading it a bit to bring it into a smooth ball, you may need a little more flour.
  6. Place in the fridge for around 30 minutes to make it easier and less sticky to use.
  7. Flour a clean surface and knead the dough until smooth.
  8. Roll the dough out to a thickness of about 3mm.
  9. Using your chosen cutter (1inch or less if you want them small!) cut out your shapes.
  10. Transfer the biscuits to well greased or lined baking trays. Don’t worry about spacing them out because they do not grow!
  11. Bake in a pre-heated oven for approx. 10 minutes at 190°C or 170°C (fan oven) until firm but not coloured.
  12. Leave to cool in the baking tray for 5 minutes before placing on a wire rack to cool completely.


  1. Mix the icing sugar, 60ml of juice, and glycerine together in a bowl. If you want different colours, divide the mixture into different bowls and then add the colouring gel. The consistency should be of toothpaste, if it seems too think add more juice.
  2. Place into a piping bag with the star nozzle attached and pipe stars onto the cold biscuits.
  3. Either place the finished biscuits into the oven on its lowest setting for 30 minutes to dry the icing out, or leave to dry for 24 hours at room temperature (I left mine in the cold oven to protect them from flies etc).
  4. You can freeze the iced gems and they will take about 5 minutes to defrost!

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