Gin and tonic biscuits recipe

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These gin and tonic biscuits have all the flavours of your favourite refreshing summer drink, but in the form of a biscuit.

Gin and Tonic Biscuits
  • healthy
Makes16
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories163 Kcal8%
Fat7 g10%
Saturated Fat3.5 g18%
Carbohydrates21.5 g8%

These gin and tonic biscuits (opens in new tab) have all the flavours of your favourite refreshing summer drink, but in the form of a biscuit. These soft and crumbly biscuits are made in the style of French rousquilles, which are melt in the mouth biscuits that come from the Languedoc Roussillon region near the Spanish border. Dried juniper berries give these gin and tonic biscuits the recognisable flavour of gin, and the sweet, citrus icing pairs with it to make these biscuits just like a classic G&T. They may taste like a trendy tipple, but don’t actually contain any alcohol. Gin and tonic biscuits are the perfect sweet treat to make for any G&T lover.

Ingredients

  • 2 dried juniper berries
  • 250g flour
  • 50g ground almonds
  • ½ tsp baking powder
  • 85g icing sugar
  • 90g butter
  • 1 egg, beaten
  • 1tsp vanilla extract
  • 60ml milk

For the icing

  • 60g icing sugar
  • drop of lemon extract
  • drop of yellow food colouring

WEIGHT CONVERTER

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Method

  1. Grind the juniper berries in a pestle and mortar. In a food processor, blitz the flour, ground almonds, baking powder, icing sugar, crushed juniper berries with the butter. Add the egg, vanilla and milk, and pulse until the dough comes together, then shape the dough into a ball.
  2. Heat the oven to 180C. Pipe the biscuit dough into 16 rings using a piping nozzle 2cm thick, onto a baking tray dusted with flour. Bake the biscuits for 15 minutes, then remove from the oven and place on a wire rack to cool.
  3. Mix the icing sugar with lemon extract and gradually add warm water, 1tbsp at a time, to make a runny honey consistency. Stir in the food colouring until you reach the desired colour. Drizzle the icing over the cooled biscuits and allow to set before serving.
Jules Mercer
Jules Mercer

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.