Low FODMAP Lemon Curd Thumbprint Cookies
Low FODMAP Lemon Curd Thumbprint Cookies
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.
Ingredients
Make gluten freecookies per batch (you can have several cookies per serving)
VANILLA COOKIES
butter or dairy free spread (room temperature - do not melt it)
Dairy Free
gluten free all purpose flour PLUS an extra ¼ cup – 35g per batch as needed (for best results weigh out the flour)
FODMAP
guar gum (or xanthan gum) (this gives the cookies better texture)
FODMAP
FILLING
confectioners sugar (powdered sugar) (for dusting)
Gluten Free
lemon curd (about 1/2 cup per batch - 1 tsp per cookie)
FODMAP
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Make the lemon curd if you haven’t made it already.
- Soften the butter/dairy free spread if needed. It should be easy to press your finger into it but do not melt it. If you melt the butter/dairy free spread the recipe will fail.
- Place the butter/dairy free spread in a cake mixer or large bowl and add the sugar. Cream together until light and fluffy. Then beat in the vanilla and egg until well combined.
- For best results, weigh out the flour. In a large bowl mix the flour, salt and guar gum. Then add to the wet mixture. Fold together until just combined. The mixture should be sticky, but you should be able to scoop it and roll it into a ball. If the mixture is too wet, then fold through the extra flour now. If you are having issues scooping and rolling the mixture, then cover the dough and place it in the fridge to chill for 20 minutes.
- Line a baking sheet/cookie tray with baking/parchment paper.
- Lightly flour a tablespoon measure, scoop 1 tablespoon of the mixture (slightly heaped), shape into a ball and place on the tray. Repeat until you have about 20 cookies per batch. Next, take the tablespoon measure and gently press the bottom of the measure into the middle each of the cookies to flatten the cookies and form a deep well for the lemon curd to sit in.
- Place the cookies back into the freezer to chill for 20 minutes or 40 minutes in the fridge. If the dough is too warm when the cookies go in the oven they will spread.
- While the cookies are chilling, heat the oven to 180ºC (350ºF) bake function.
- When the oven is fully preheated, bake the cookies for 11-15 minutes until the edges are set and the cookies feel dry. Allow to cool on the tray for 5 minutes, then transfer to a cooling rack.
- Once cool, dust the cookies with icing/powdered sugar, then fill with lemon curd. We did this using a teaspoon. Enjoy!
- Store the low FODMAP lemon curd thumbprint cookies in the fridge for up to 5 days.
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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