Low FODMAP Orange Delight Biscuits

Ingredients

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SERVES 24 (1 to 2 per serve)

Vanilla Orange Biscuits

0.5   baking soda
0.5   salt
280   gluten free all purpose flour*
1   orange zest (finely grated)*
115   dairy free spread (olive oil spread or butter)*
210   white sugar
1   large eggs
2   freshly squeezed orange juice*
1   vanilla extract

Orange Glaze

130   confectioners sugar (powdered sugar)*
1.5   orange zest*
1.5   freshly squeezed orange juice*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • baking tray

Low FODMAP Orange Delight Biscuits

PREP IN 25 MIN COOKS IN 25 MIN SERVES 24 (1 to 2 per serve)
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Snacks, Vegetarian Options

These low FODMAP orange delight biscuits are the perfect afternoon snack. The orange zest 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!).

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 154
Fat 4.1g
Saturates 0.6g
Protein 1.3g
Carbs 27.8g
Sugars 14.6g
Fibre 1.7g
Salt 0.1g
Iron 0.4mg
Calcium 41.6mg
Calories 154
Fat 4.1g
Saturates 0.6g
Protein 1.3g
Carbs 27.8g
Sugars 14.6g
Fibre 1.7g
Salt 0.1g
Iron 0.4mg
Calcium 41.6mg
Calories 154
Fat 4.1g
Saturates 0.6g
Protein 1.3g
Carbs 27.8g
Sugars 14.6g
Fibre 1.7g
Salt 0.1g
Iron 0.4mg
Calcium 41.6mg
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  1. 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 all purpose flour.
  2. 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.
  3. Mix the wet and dry mixtures together until will combine (the mixture will be sticky and glue like).
  4. 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 half way through, until the biscuits are golden brown on the edges. Allow the biscuits to cool for two mintues before transfering to cooling racks.
  5. Once the biscuits are completely cool you can ice them. Mix the confectioners sugar (powdered 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.

Buying Tips

Buy a gluten free plain flour or gluten free all purpose flour. The one I 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.

 Make your orange juice and orange zest from fresh oranges.

Gluten Free Tips

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.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.