Our low FODMAP Gingerbread Cookies are so much fun to make with the family during the holidays! Made with our world first low FODMAP Wheat Plain Flour, these cookies taste delicious and won’t cause any dreaded tummy troubles. Best served with a cup of tea or coffee, these cookies are sure to get you in the festive spirit! Baked in 10 minutes, cut these into your favourite shapes or even attempt to make a ginger bread house using our icing and your favourite low FODMAP fruits and sweets to bring it all together! Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!
What you'll need
½ cup brown sugar
½ cup maple syrup
2 teaspoons orange rind
2 ½ cups Lo-Fo Pantry All Purpose/ Plain Flour
1tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
For the icing
1 egg white
1 cup icing sugar
Preheat the oven to 170°C/150°C fan-forced. Line two baking trays with baking paper.
Using electric beaters, beat butter and sugar together until light and creamy. Add orange rind, egg and maple syrup and beat until smooth.
Fold in flour, ginger, cinnamon and baking powder. Turn onto a lightly floured surface and knead until smooth.
Press dough into a disc. Cover with plastic wrap and chill for 30 minutes.
Roll dough out between two sheets of baking paper until 4mm thick. Cut into desired shapes with a cookie cutter.
Place on baking trays and bake in oven for 8-10 minutes or until golden and cooked. Cool on wire racks.
Place egg white in a large mixing bowl. Using electric beaters, beat until soft peaks form. Gradually whisk in icing sugar and beat until stiff peaks form.
Spoon into piping bags or clip lock bags to pipe. Cut a tiny corner off clip lock bag to pipe.
Pipe the icing onto the biscuit in a design of your choosing. Let the icing set before serving.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet