Low FODMAP Shortbread cookies are gluten-free, buttery yet lactose-free, easy to make, and they are delicious plain as well as embellished.
Low FODMAP Serving Size Info: Makes 36, approximately 2-inch cookies or 16 large wedges (see Tips); serving size 1 wedge or 2 small rounds
Position racks in upper and lower third of oven. Preheat oven to 375°F (190°C). Line two half-sheet pans with parchment paper; set aside.
For the Shortbread: Whisk together the rice flours, cornstarch, salt, baking powder and xanthan gum to aerate and combine; set aside. Line two half-sheet baking pans with parchment.
Bake for about 8 to 12 minutes, depending on how well-done you like your shortbread and the size of your cookies. At the very least they need to be just taking on color on the bottom and feel dry. They should lift up with a spatula. I like to bake them until they are uniformly light golden. Cool on pans on racks. Store shortbread at room temperature in airtight containers for up to 5 days.
Any embellishments can be applied after they are cool. They can be dipped, or partially dipped, in melted chocolate. The chocolate can be drizzled on top. Dry toppings such as the toffee bits and coconut will stick to the chocolate; sprinkle on while chocolate is still wet. To apply the powdered food color (I used gold) simply dissolve some in vodka and use an artist’s brush to paint on. Allow toppings to dry before storing. Chocolate dipped should be refrigerated or served the day of.
Position racks in upper and lower third of oven. Preheat oven to Line two half-sheet pans with parchment paper; set aside.
Wedge Shaped Shortbread: Divide dough in half and roll out to rounds to ¼-inch thickness. They will be about 8-inches (20 cm) across (approximately). I like these sprinkled with raw sugar. Cut into 8 wedges going all the way through the dough but leave the round intact. Bake until golden brown but about two-thirds of the way through, remove pan(s) from oven and cut all the way through the scoring, then return to oven. Cool on pan(s), then cut and separate wedges. Store as described above.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.