Low FODMAP Spiced Christmas Shortbread Cookies
Low FODMAP Spiced Christmas Shortbread Cookies
It’s time for the BEST holiday cookies! Say hello to our low FODMAP Spiced Christmas Shortbread Cookies.
They are filled with warm and fragrant spices, have crispy golden edges and melt in your mouth cookie crumbs. These little cookies are super fun to make with little ones who can help you cut them into adorable holiday shapes.
We like to keep our shortbread cookies simple with a dusting of icing sugar but you could get creative with fun icing if you prefer.
What is mixed spice? Mixed spice is a warm and fragrant spice mix that contains cinnamon, nutmeg, ground cloves, and ground ginger.
Note on prep time: The prep time doesn’t include the 30 minutes the dough needs to rest in the fridge.
Nutrition information: The nutrition information per serve is for one cookie.
Ingredients
Make gluten freecookies
SPICED CHRISTMAS SHORTBREAD COOKIES
butter or dairy free spread
Dairy Free
icing sugar
Gluten Free
gluten free all purpose flour (for best results weigh out the flour)
FODMAP
cornflour
FODMAP
mixed spice
Gluten Free
FODMAP
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Learn moreMethod
- Place the softened dairy free spread/butter (it should be room temperature), icing sugar/powdered sugar and vanilla into a large bowl. Using an electric beater or cake mixer mix the ingredients together on medium speed until pale and creamy.
- Weigh out the flour (this will give you the best results). Sift the flour, cornflour/cornstarch, baking powder and spices into the butter bowl. Mix on low speed until the dough starts to clump together and form a ball.
- If needed use your hands to shape the rest of the dough into a ball. Transfer to a clean lightly floured surface and gently knead until the dough is smooth and well-formed. Place in a covered container and chill for at least 30 minutes or 2 hours (this helps improve the texture and shape of the cookies).
- Preheat the oven to 160ºC (320ºF) fan bake and line two flat trays with baking paper.
- Divide the dough into quarters and roll out the dough, one piece at a time, between two sheets of baking paper until it is 5mm (0.2 inch) thick. Cut out shapes using your favourite holiday cookie cutters. Gently transfer the cookies to the trays, leaving a little room between each cookie.
- Bake the cookies for 10-12 minutes or until the edges start turning lightly golden.
- Allow to cool on the trays for 2-3 minutes then transfer to cooling racks. Dust with icing sugar before serving. Store in an airtight container.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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