One of my favourite holiday cookies is shortbread. I really missed shortbread last Christmas, so I knew I had to make some this year. These delicious Low FODMAP Shortbread Cookies are recipe number 2 out of 3 for my holiday cookie week! Click here to see yesterday’s cookie.
I’ve made many tweaks to this recipe, and have tried many different options in my quest to find the best low FODMAP shortbread cookies recipe. I’ve tried different flours, sugars, toppings and baking methods.
The flour blend I ended up with is white and sweet rice flour with cornstarch. I also have used a rice based 1 to 1 gluten-free flour blend (Irresistibles brand from Food Basics) with success, but the easiest way to ensure that your flour will work well is to blend it yourself. I typically purchase my flours from Bulk Barn because they have a large selection and I can choose the amount (note: this post is not sponsored by Bulk Barn, I just shop there often when baking). If you have celiac disease, you should purchase bagged certified gluten-free flours to avoid cross contamination.
The gluten-free and low FODMAP flour mixture with sliced butter, before mixing together by hand (in a clear bowl).
The first time I made these shortbread cookies, I took the time to roll out the dough and cut out cute shapes. But then I made the mistake of placing the cookies directly onto a greased baking sheet. Unfortunately they spread out so much you could no longer see the cute shape. They were also quite thin and crispy. If that appeals to you, feel free to used a greased baking sheet, but I wanted to try to make thicker cookies.
The cookies looked nice before they baked and spread out.
Next I tried placing the cookies onto parchment paper on a baking sheet. This method worked better, but the cookies still spread out a bit more than I wanted.
The cookies on the parchment paper were less thin, but still spread out a bit.
At first I was frustrated that the cookies were still fairly thin. But then I spotted my favourite mini muffin pan! I used the pan to make mini cookies that were plump and did not spread out. Plus, I think they are adorable. I found it pretty easy to pop out the cookies using a butter knife once they were cooled.
Mini muffin pan to the rescue!
If you don’t have a mini muffin pan, or prefer not to use one, you can use a baking sheet (just increase the baking time by 5 minutes).
Another option I compared was white granulated sugar vs. powdered/icing/confectioners sugar. Overall I actually didn’t notice a big difference between the two. The most noticeable change was that the cookies with the powdered sugar were more crumbly, and the dough was a bit harder to work with. I think you can just use either type of sugar.
The last consideration is whether to go with pure shortbread, or add some toppings. Sprinkles, crushed candy cane, and chocolate chips are all fun toppings. It’s up to you what to use! Just make sure they are low FODMAP (I found FODMAP friendly candy canes at Bulk Barn). My favourite option was topped with green, red and white sprinkles, to add a little bit of Christmas cheer.
I am finally happy with this cookie recipe! I believe they are actually very close to the cookies I used to buy at the grocery store.
I hope you enjoy these Low FODMAP Shortbread Cookies!
Adapted from http://www.epicurious.com/recipes/food/views/shortbread-cookies-237919
Low FODMAP Shortbread Cookies
Ingredients
- 1/2 cup white rice flour
- 1/4 cup sweet rice flour
- 1/4 cup corn starch
- 1/4 tsp xantham gum
- 1/4 cup white sugar (or powdered/icing/confectioners sugar)
- 1/4 tsp salt
- 1/2 cup unsalted butter chilled
Instructions
- Preheat oven to 300°F. Wash your hands.
- Grease your mini cupcake pan.
- Whisk together the flours and xantham gum. Whisk in the sugar and salt.
- Cut the butter into approximately 1 cm (1/2 inch) cubes (does not need to be precise). Mix the butter into the flour mix using your hands. It will be very crumbly at first. After a minute of mixing you will be able to gather the dough into one large ball.
- Pull off small pieces (approx. 2 tsp) and roll into balls. Press the small dough balls into the mini cupcake pan.
- Bake for 40 minutes until the cookies are slightly golden on the edges. Allow to cool in the tin for 5 minutes. Use a butter knife to help remove the cookies from the pan.
Notes
- I have also made these cookies with a rice flour based 1 to 1 gluten-free flour blend instead of using the flours and xantham gum. If you use a flour blend, the results may vary. Make sure your flour blend is rice flour based and does not contain amaranth flour or bean flours (high FODMAP).
- White sugar or powdered/icing/confectioners sugar can be used. Powdered sugar may result in more crumbly dough.
- Check the ingredients of your sprinkles and candy canes. Make sure there is no high FODMAP ingredients such as high fructose corn syrup or sugar alcohols. I found candy canes made with sugar and glucose syrup at Bulk Barn. Milk and white chocolate are low FODMAP at 15 g, and dark chocolate is low at 30 g.
Want more low FODMAP snack ideas? My Quick and Easy Snacks E-Book has 12 delicious recipes that are simple to make. All of the recipes are low FODMAP and gluten-free. Included is a helpful guide to making healthy and filling low FODMAP snacks. As a bonus, there is also a printable list of 54 snack ideas – you can print it off and keep it in your kitchen! The list is divided into four sections: sweet snacks, sweet n’ salty snacks, savoury snacks and crunchy snacks. Click here for more details!
Tomorrow I will be posting the third and final holiday cookie recipe, so stay tuned! Follow me on social media or subscribe to my email list to stay updated.
Some creative troubleshooting right there! I think both look yummy and I would be willing to taste test (eat all) anytime! 🙂
Thanks Branka!! It was worth the effort 🙂 And I’m always looking for new taste testers haha!
So if I use a 1 to 1 gf flour blend, is it 1 1/4 cup of flour?
If using a premixed flour blend then it would be 1 cup flour