Bluey gluten free biscuits recipe

Make these Bluey gluten free biscuits, perfect for a Bluey-theme birthday party, or just for your little (and big) Bluey fans.

Biscuit template

Ingredients for Bluey gluten free biscuits

For the biscuits:

● 100g butter, softened

● 100g caster sugar

● 1 large egg, beaten

● 1½ tsp vanilla extract

● 270g gluten-free plain flour

● ½ tsp xanthan gum

For the icing:

● 500g royal icing sugar (plus 70ml of water)

● Concentrated food colouring gels (light blue, navy, yellow, black)

Method to make Bluey gluten free biscuits

For the biscuits:

Preheat the oven to 170C fan. Prepare a couple of large baking trays by lining them with non-stick baking paper.

In a large mixing bowl, cream together butter and sugar until light and fluffy - I prefer to use an electric hand mixer for this part, but you can do it by hand. Add in the beaten egg, vanilla extract and briefly mix it in.

Next, add the flour and xanthan gum. Mix until all the flour is combined and it starts to come together as a dough.

Lightly flour a large sheet of non-stick baking paper (and a rolling pin) and roll out the dough to a 6mm thickness.

Cut out the shape carefully using your template and a sharp knife.

Transfer the shapes to your prepared tray, ideally using a large palette knife, then place into the preheated oven for about 10 minutes until the edges are very, very slightly golden.

Allow the cookies to cool briefly on the tray before transferring to a cooling rack to cool completely.

For the icing and decorating:

Make the royal icing. In a large mixing bowl, mix the royal icing sugar gradually with the water using an electric hand mixer. Start slow and then build up speed until it's thick, glossy and smooth.

Divide it into five small bowls ready for colouring with light blue, navy blue, yellow and black food colouring gel (plus a bowl of white that doesn’t need colouring) - remember that you’ll need a larger quantity of icing in the blue and navy blue bowls than you’ll need for the black and yellow colours.

Once divided into bowls, colour using small dollops of the food colouring gel and mix in; repeat until the desired colour is achieved. Grab five more small bowls and transfer a small amount of each icing into each of the new empty bowls so that you now have two bowls of each colour – transfer about a third of the light blue and navy blue colours to the new bowls, but transfer only around a quarter of the yellow, black and white.

Set the smaller bowls of icing aside and cover with a tea towel. Add a smidge of water to the larger bowls of icing and mix in well – just to make it a bit looser, smoother and more freeflowing but absolutely in no way watery! To the blue and navy blue bowls I add around around half a teaspoon, to the other colours, add even less unless it’s still particularly stiff after mixing in.

Transfer all of the bowls of icing into ten piping bags and label the ones that have water added with their colour as well as the phrase ‘FLOOD ICING’. Label the ones without water added with their colour and ‘LINE ICING’. When you’re ready to start, snip off the end of the piping bags (around a 2-3mm opening) and begin.

To decorate, pipe a circle onto the biscuits and small triangles for ears using the yellow line icing (see the photo or video for direction and sizing). Allow them to dry for 5 minutes before using the yellow flood icing to fill the circle and triangles. Use a small toothpick to drag the icing to the lines. Allow to dry for 15-20 minutes or place into an oven at 50C for 5 minutes.

Using the white line icing, draw on the shape of the eyes. Use the light blue line icing for outline of the eyebrows. Wait 5 minutes, then flood the eyes with the white flood icing and the eyebrows with the light blue flood icing. Allow to dry for 15-20 minutes or place into an oven at 50C for 5 minutes.

Using the navy blue line icing, draw an outline on both sides of Bluey’s face. Allow them to dry for 5 minutes before using the navy blue flood icing to fill the shape. Allow to dry for 15-20 minutes or place into an oven at 50C for 5 minutes.

Using the light blue line icing, draw an outline around the bottom of the biscuit and a small line at the very top of the biscuit that bridges both navy sections. Allow them to dry for 5 minutes before using the light blue flood icing to fill the shapes. Allow to dry for 15-20 minutes or place into an oven at 50C for 5 minutes.

Using the black line icing, draw on the pupils, nose and smile. Allow them to dry for 5 minutes before using the black flood icing to fill the shapes. Allow to dry for 15-20 minutes or place into an oven at 50C for 5 minutes.

Enjoy!