Makes 20 servings cookies per batch (you can have several cookies per serving)
These dreamy low FODMAP lemon curd thumbprint cookies are sure to brighten up your week. They have a vanilla shortbread base that is filled with thick and tangy homemade lemon curd. It’s a match made in heaven.
Prep in advance: If you haven’t made the lemon curd in advance, then do this first. You can find our low FODMAP lemon curd recipe here.
Total cooking time: The hands-on time for this recipe is about 1 hour. However, you will also need 20-40 minutes to let the dough chill.
Nutrition information: The nutrition information provided in the recipe is per cookie.
SERVES 20 cookies per batch (you can have several cookies per serving)
Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.
Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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 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 alon... Read More