Lactose-free biscuits

Lactose-free biscuits

45 min
Satisfy your sweet tooth with this scrumptious lactose-free biscuits recipe. The versatile shortcrust pastry dough has got you covered with four delectable varieties of lactose-free. Whether you are a jammy thumbprint cookie fan, a butter cookie aficionado, an almond biscuit enthusiast, or a pistachio biscuit devotee, this recipe is your one-way ticket to biscuit bliss.
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Instructions

  • Combine the ingredients for the dough in a food processor or with your hands.
  • Flatten the dough, place it in a plastic bag, and let it rest in the fridge for at least 30 minutes.
  • Preheat the oven to 175°C and prepare the dough for the different biscuits and cookies.
Jam thumbprint cookies
  • Roll small balls of dough and place them on baking trays lined with baking paper.
  • Make a hole in each ball using your thumb or the back of a teaspoon. Place a teaspoon of jam in each.
  • Bake in the middle of the oven for about 10 minutes.
Butter cookies
  • Roll the dough into a log, about 4 cm in diameter.
  • Roll the log in caster sugar coloured with red food colouring.
  • Leave it in the fridge for about 1 hour.
  • Cut the log into approximately 1 cm thick slices, place them on baking trays lined with baking paper and bake in the middle of the oven for about 8 minutes.
Almond biscuits
  • Roll and press the dough into long finger-thick sticks. Place them close together.
  • Brush with beaten egg and sprinkle with finely chopped almonds and pearl sugar.
  • Cut the sticks into 4 cm long pieces.
  • Place them on baking trays lined with baking paper and bake in the middle of the oven for about 10 minutes.
Pistachio biscuits
  • Roll out the dough to a 2-3 mm thick sheet.
  • Cut out cookies with a 6 cm diameter.
  • Fold the cookies almost in half. Place them on baking trays lined with baking paper.
  • Brush with beaten egg and sprinkle with finely chopped pistachios and pearl sugar.
  • Bake in the middle of the oven for about 10 minutes.
Enjoy!
Tips

When making lactose-free biscuits, the dough must have a soft and pliable but not too sticky consistency. Though you can combine all the ingredients in a food processor, it is sometimes easier to do so with your hands. This allows you to get a better feel for the dough and control its consistency. The final dough should hold together without sticking to your hands or the work surface.

Questions about lactose-free biscuits

Our easy-to-follow recipe for lactose-free biscuits allows you to create four delectable biscuit varieties with just a few simple ingredients. Keep on reading to learn more.

Can you freeze lactose-free biscuits?
You can freeze most lactose-free biscuits and enjoy them later. Let the biscuits cool completely after baking. Then wrap each biscuit individually in cling film or foil to prevent them from sticking together or absorbing any freezer odours. Place the wrapped biscuits in an airtight container or a freezer bag, and make sure to remove as much air as possible before sealing. You can store the biscuits in the freezer for 2-3 months. When you are ready to enjoy them, allow them to thaw at room temperature.
Can you freeze lactose-free biscuit dough?
Yes! Shape the dough into a ball or log, wrap it tightly in cling film or place it in a freezer bag before placing it in the freezer for 2-3 months. When you are ready to bake the lactose-free biscuits, let the dough thaw in the fridge overnight or at room temperature for a couple of hours before proceeding with the recipe. This way you can prepare the dough in advance, so you can make lactose-free biscuits whenever you get a sweet craving.
What biscuits can you make with lactose-free shortcrust pastry?
Using lactose-free shortcrust pastry, you can create an assortment of delightful biscuits. Some options include thumbprint cookies filled with red jam, butter cookies adorned with colourful caster sugar, almond biscuits garnished with chopped almonds and pearl sugar, and pistachio biscuits topped with chopped pistachios and pearl sugar.

Ingredients

Lactose-free butter
200 g
Vanilla sugar
1 tsp
Caster sugar
100 ml
Wheat flour
450 ml
Jam thumbprint cookies
Red jam, for example, raspberry jam
200 ml
Butter cookies
Caster sugar
100 ml
Red food colourings
¼ tsp
Almond biscuits
Egg
1
Chopped sweet almonds
2 tbsp
Pearl sugar
2 tbsp
Pistachio biscuits
Egg
1
Chopped pistachios
2 tbsp
Pearl sugar
2 tbsp
Other recipes
See more

The only recipe for lactose-free biscuits you need

Discover the ultimate dough recipe for creating delicious lactose-free biscuits. It is made with only four ingredients: lactose-free butter, vanilla sugar, caster sugar, and wheat flour. The texture is delightfully crisp, making them perfect for anyone craving a small, sweet treat. With this dough, you can create a variety of shortcrust pastry biscuits by shaping it differently and adding various decorations and add-ons.

Jam thumbprint cookies

Some of the most popular biscuits you can make is lactose-free jam thumbprint cookies. Maybe you know them just as jam cookies, they go by many names, but the eye-catching cookies are known for their small indentations filled with red jam. To create the characteristic shape of these jammy biscuits, simply roll the dough into small balls and make a well in each cookie before spooning in the jam. The combination of the buttery, crisp dough and the sweet, fruity jam creates a delicious contrast in taste as well as texture.

Butter cookies

Another scrumptious option is butter cookies. These simple yet elegant cookies are shaped into a sausage, rolled in red-coloured caster sugar, and then cut into thick slices. The coloured sugar adds a nice flair, making these lactose-free butter cookies a sight for sore eyes. With a delightfully crisp texture and a subtle hint of sweetness, these butter cookies are perfect for any occasion.

Almond biscuits

For a nutty twist, try making lactose-free almond biscuits, also known as Finnish shortbread or sticks. They are shaped by rolling the dough into finger-thick sticks. For a final flourish, they are sprinkled with finely chopped almonds and pearl sugar. The buttery, crunchy dough and the nutty almond topping create an inimitable taste and texture.

Pistachio biscuits

Another delightful variation is pistachio biscuits or, as they are called in Sweden, 'uppåkrakakor'. The dough is rolled out into a thin sheet and cut into small round cookies, which are folded nearly in half to create the characteristic look. The lactose-free biscuits are then topped with finely chopped pistachios and pearl sugar. The mixture of the crisp dough and the crunchy pistachios creates a wonderful contrast in both flavour and texture, making these lactose-free biscuits a true treat.

All the same possibilities without lactose

Using lactose-free alternatives in your baking allows you to create a range of delightful lactose-free biscuits, including jam thumbprint cookies, butter cookies, almond biscuits, and pistachio biscuits, without compromising on taste, crispness, or consistency. Lactose-free butter, in particular, plays a crucial role in ensuring these lactose-free biscuits maintain their delicious flavour and texture.

In each of these biscuit varieties, lactose-free butter provides a rich, creamy base, allowing the dough to come together beautifully. The buttery flavour pairs perfectly with the other ingredients, such as the fruity jam in thumbprint cookies, the colourful sugar coating of butter cookies, the nutty almonds in almond biscuits, and the crunchy pistachios in pistachio biscuits.

If you cannot get enough sweet treats, check out our recipes for lactose-free hot cocoa and lactose-free coffee ice cream. Both make for a good accompaniment for the biscuits, by the way.

Add your own touch

Experimenting with different flavours and add-ins can be a fun and creative way to add your own touch to each of these lactose-free biscuits. For jam cookies, consider trying different fruit jams or preserves such as apricot, strawberry, or cherry. Or use a lemon or lime curd for a tangy twist.

When it comes to butter cookies, create a range of coloured decoration sugar by mixing food colouring with the caster sugar or use edible glitter or metallic sugar for a glamorous effect.
To customise almond biscuits, try replacing the chopped almonds with other nuts, for example, hazelnuts, walnuts, or pecans for a different flavour profile. You can also toast the nuts before chopping them to get a deeper nutty flavour. For pistachio biscuits, consider adding a hint of rose water or orange blossom water to the dough for a subtle floral note. You can also drizzle the cooled lactose-free biscuits with melted chocolate or a simple glaze.

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