Low FODMAP Ginger Halloween Cookies
Low FODMAP Ginger Halloween Cookies
Scare yourself sweet this Halloween season with these low FODMAP ginger Halloween cookies.
Nutrition information: The nutrition information provided is per cookie.
Note on golden syrup: The amount of golden syrup used in this recipe is low FODMAP providing you limit your serve to 2 cookies at a time. You can also swap the maple syrup for golden syrup if you prefer.
Ingredients
Make gluten freecookies (2 per serve)
Ginger Cookies
butter or dairy free spread
Dairy Free
golden syrup
FODMAP
pure maple syrup
FODMAP
gluten free all purpose flour (for best results weigh the flour)
FODMAP
Royal Icing
lemon juice
FODMAP
confectioners sugar (powdered sugar)
Gluten Free
dark chocolate chips (GF or DF as needed) (or chocolate gel writing pen)
FODMAP
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Learn moreMethod
- Separate the egg white and yolk. Soften but do not melt the butter/dairy free spread.
- Using a cake mixer, cream the spread/butter, sugar, golden syrup and maple syrup together until light and fluffy. Add the egg yolk and mix until just combined. Next, stir through the flour, ginger, cinnamon and cloves. After a couple of minutes of stirring, the dough should start to stick together and form chunks - if your batter is too wet, add another couple of tablespoons of flour.
- Lightly flour the bench. Remove the dough from the bowl and knead until smooth. Wrap in plastic wrap and place in the fridge to chill for 30 minutes (do not skip).
- Line 2 baking trays with baking/parchment paper.
- Split the dough into 4 portions. Roll out each dough quarter between two pieces of baking/parchment paper (this will stop it from sticking to the bench and rolling pin). Once rolled, the dough should be about 5mm (0.2 inch) thick. Cut out the Halloween shapes and transfer them onto the baking trays. If any of the cookies split, gently mould them back together on the baking tray. Repeat this process until you have used all the dough.
- Place the cut cookies in the fridge to rest for 10 to 15 minutes before baking.
- While your dough rests, preheat the oven to 180ºC (355ºF) bake function. Then bake the cookies in the preheated oven for 8 to 10 minutes, until lightly golden. Allow them to cool on a wire rack (about 20 minutes).
- Make the royal icing. Lightly whisk the egg white until light and frothy, then stir through the lemon juice. Slowly mix through the icing/powdered sugar until you have a smooth paste - you want it relatively firm but spreadable (if it becomes too thick - add a few drops of water). Divide your icing into two portions. Tint one portion using a few drops of food colouring. Then use piping bags to create the clean icing edge on your shapes, next fill the centre with more icing (smooth with a small spoon). Drop the edible eyes onto the bats as you go. Once the icing is set, draw on the ghost faces using a black food gel pen or melted dark chocolate.
- 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
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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