Christmas Shortbread

Preparation

20 mins

Baking

15 mins

Makes

15-20 biscuits

Low FODMAP serve

1 biscuit

This low FODMAP Christmas Shortbread is one of the best classic cookies in the world, and it’s also one of the easiest! Bake these for those last minute gifts this Christmas, you can even dress up your old Lo-Fo Pantry containers to gift them in!

What you'll need

1 cup Lo-Fo Pantry Plain Flour

80g salted butter

¼ cup caster sugar

⅓ cup rice flour

1 teaspoon vanilla essence

pinch salt

1-2 tablespoon iced water

¼ cup white sugar

Process

Step 1

Preheat the oven to 160C and line a large baking tray.

Step 2

Take the butter out of the fridge and cut it into small cubes.

Step 3

In a large mixing bowl, add the caster sugar, Lofo Pantry flour, rice flour, vanilla and salt and stir until everything is evenly incorporated.

Step 4

Add in the cold butter, and using a rubbing motion, “rub” the butter into the flour mixture using your thumbs, index and middle fingers of each hand. Continue until all the butter is incorporated.

Step 5

Add in the ice cold water in small amounts at a time. Between each addition, collect the dough together and knead it until a smooth dough forms that no longer falls apart easily.

Step 6

Roll the dough out, either onto your lined baking tray or on a lightly floured surface until 1cm thick.

Step 7

Using cookie cutters, cut out as many cookies as the dough will allow, and distribute them across the tray.

Step 8

Add the white sugar onto a small plate. Lightly press each cookie into the sugar on both sides before returning each to the tray.

Step 9

Bake in the oven for 10-12 minutes until lightly golden.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet