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Low FODMAP Shortbread Recipe

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 79 kcal
Course: Others

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

Instructions

    Cup of Yum
  1. Assemble your ingredients together.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.