Low FODMAP Shortbread Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12
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Calories
79 kcal
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Course
Others
Low FODMAP Shortbread Recipe
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 17 ½ tablespoons butter yes, we know it’s a lot!, softened and cubed beforehand
- 1 and ½ cup rice flour
- ½ cup icing sugar
- 1 cup tapioca flour
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Instructions
- Assemble your ingredients together.
- To begin, preheat your oven to 320°F. While the oven is preheating, take a large mixing bowl and mix in the softened butter and icing sugar using a kitchen mixer. Continue mixing these ingredients until it has a light and creamy texture. If you don't have a kitchen mixer, you can melt the butter then use a wooden spoon to mix the ingredients until you get the desired texture.
- Next, combine both the tapioca flour and rice flour and sieve it slowly and carefully into the sugar and butter mixture. Continue to mix in the flour as you add more to the sugar and butter, using one hand for each part of the process to mix simultaneously. Mix all four ingredients until the consistency is that of a thick dough.
- Take either one large baking tray or two medium-sized baking trays and line them with baking paper. Cut your shortbread dough into two halves and flatten the pieces into the tray. As you do this, ensure that the dough height is consistent across the tray(s) – this way, each cookie will taste just as delicious as the others.
- Take a knife and cut the dough into rectangular sizes of your choosing. For our recipe, we cut the dough into 24 finger-length shortbread cookies. Then take a fork and score holes in each shortbread cookie piece. Each piece should have a handful of holes in total, but don’t go overboard.
- Stick your baking tray(s) into the oven for between 15 and 20 minutes. The cookies should be golden brown at this point. However, you might need to make them bake for another five minutes or so depending on how thick your resulting dough is.
- Let your cookies cool for 30 minutes before serving. Once cooled, these low FODMAP shortbread cookies should be good for anywhere between three and five days when stored properly in an airtight container. Do not refrigerate the cookies because this could make them overly brittle.
Nutrition Information
Show Details
Calories
79kcal
(4%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
23mg
(1%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
36IU
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 23mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 36IU | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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