Low FODMAP Orange Delight Biscuits
Low FODMAP Orange Delight Biscuits
These low FODMAP orange delight biscuits are the perfect afternoon snack. The orange zest in this low FODMAP recipe packs these biscuits full of summer flavour.
Remember to control your portion size to 1 to 2 biscuits per serve (I know it's hard!).
Ingredients
Make gluten free(1 to 2 per serve)
Vanilla Orange Biscuits
gluten free plain flour (for best results weigh out the flour)
FODMAP
orange zest (finely grated)
FODMAP
butter or dairy free spread
Dairy Free
freshly squeezed orange juice
FODMAP
Orange Glaze
icing sugar
Gluten Free
freshly squeezed orange juice
FODMAP
orange zest (finely grated)
FODMAP
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Learn moreMethod
- Preheat the oven to 180ºC (355ºF) bake function. Zest the oranges using a grater - you only want to zest the bright orange layer and not the white layer underneath. In a large bowl whisk together the salt, baking soda, orange zest, and gluten free plain flour.
- In a seperate bowl using an electric beater or cake mixer, beat the dairy free spread (olive oil spread or butter) (you want it room temperature) and sugar until fluffy and well combined. Freshly squeeze two tablespoons of orange juice and add to the mixture. Then add the egg, and vanilla essence and mix until well combined.
- Mix the wet and dry mixtures together until well combine (the mixture will be sticky and glue-like).
- Using a tablespoon measure, drop balls of dough about an inch apart onto two cookie trays covered in baking paper. Flatten the dough balls slightly. Then bake for 15 to 20 mins, rotating the trays halfway through, until the biscuits are golden brown on the edges. Allow the biscuits to cool for two minutes before transferring to cooling racks.
- Once the biscuits are completely cool you can ice them. Mix the icing sugar, freshly squeezed orange juice and orange zest together. You want the icing to be sticky and not too runny otherwise it won't stay on the biscuits. If your icing is too runny add some more icing sugar. Using a teaspoon transfer the icing onto the biscuits and allow it to set.
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
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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