Low FODMAP Orange Delight Biscuits
Ingredients
MAKE GLUTEN FREEMakes 24 servings (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
butter or dairy free spread*
210
white sugar
1
large egg
2
freshly squeezed orange juice*
1
vanilla extract
Orange Glaze
130
confectioners sugar (powdered sugar)*
1.5
freshly squeezed orange juice*
1.5
orange zest (finely grated)*
Equipment
- baking tray
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!).
-
Gluten Free -
Low FODMAP -
Dairy Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 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
butter or dairy free spread*
210
white sugar
1
large egg
2
freshly squeezed orange juice*
1
vanilla extract
Orange Glaze
130
confectioners sugar (powdered sugar)*
1.5
freshly squeezed orange juice*
1.5
orange zest (finely grated)*
Equipment
- baking tray
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
140
Fat
4.1g
Saturates
0.6g
Protein
1.1g
Carbs
24.3g
Sugars
14.6g
Fibre
0.2g
Salt
0.1g
Iron
0.3mg
Calcium
18.9mg
Calories
140
Fat
4.1g
Saturates
0.6g
Protein
1.1g
Carbs
24.3g
Sugars
14.6g
Fibre
0.2g
Salt
0.1g
Iron
0.3mg
Calcium
18.9mg
Calories
140
Fat
4.1g
Saturates
0.6g
Protein
1.1g
Carbs
24.3g
Sugars
14.6g
Fibre
0.2g
Salt
0.1g
Iron
0.3mg
Calcium
18.9mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- 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.
- 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 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 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.
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.
Author: 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
Professional Reviewer: 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 sh... Read More
