These melt in the mouth cookies with a gentle vanilla flavour, pink icing and a cute nest of mini eggs are so delicious, you'd never guess that this is a gluten free, vegan Easter biscuits recipe!
Preheat the oven to 200C (180C fan assisted, 400F).
Line a baking sheet with greaseproof paper
Make the cookie dough
Put the chia seeds in a bowl of water with 2 tbsp water.
Put the vegan butter and sugar in a large mixing bowl and whisk together until pale and fluffy.
Add the chia seeds and vanilla and stir together.
Sift in the gluten-free flour, baking powder, salt and bicarbonate of soda, then mix until fully combined.
Knead in the bowl only as much as it takes to get a smooth ball of dough.
Wrap and place in the refrigerator to firm up. This will take between 15 and 45 minutes depending on how warm your dough got during preparation.
Shape and bake the cookies
Divide the cookie dough into 12 equal pieces. Roll into balls and place, well-spaced, on two lined baking sheets.
Press your thumb into the centre of each cookie to create a little well.
Bake the cookies for 15-20 minutes until they feel fairly firm (they'll crisp up once they're out of the oven)
If the centres have puffed up, you can press them back down gently with the back of a spoon while they're still hot.
Cool on wire rack.
Decorate the cookies
In a small container, mix the icing sugar with the plant milk and stir together to create a thick icing. Stir in a couple of drops of pink food colouring.
Drizzle the icing over the cookies in a back and forth pattern.
Squeeze a little more of the pink icing into the well in the centre of each cookie.
Place three mini eggs in each well to complete the little nests.