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Lemon Shortbread

Preparation

10 mins

Cooking

10 mins

Makes

20

Low FODMAP serve

1

Our low FODMAP Lemon Shortbread recipe is quick and easy to make and tastes sensational! Baked in 10 minutes, these shortbread biscuits are made with our world first low FODMAP Wheat Plain Flour, ensuring they are easy on the tummy! Best served with a cup of tea or coffee, the beautiful lemon flavouring adds a great element to traditional shortbread. Bake in a pan or cut into your favourite shapes for a festive treat to share with friends and family. Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

What you'll need

Lo-Fo Pantry All Purpose/ Plain Flour

1 ¾ cups Lo-Fo Pantry All Purpose/ Plain Flour

rice flour

¾ cup rice flour

butter

250g butter at room temperature

sugar

½ cup raw sugar

lemon grated

zest of 3 lemons zest


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Place the flours, butter, sugar, zest and salt in an electric mixer with paddle attachment and beat until well combined.

Step 2

Turn mixture out onto a work surface and lightly knead together until you have a soft dough.

Step 3

Wrap in plastic and refrigerate for half an hour to rest.

Step 4

Now preheat your oven to 180C and line two baking trays with parchment paper.

Step 5

Lightly flour your bench and roll out the dough until about 5mm thick, cut into shapes and transfer to baking trays.

Step 6

Bake for about 10 minutes or until the biscuits are lightly golden.

Step 7

Sprinkle with the extra golden caster sugar as soon as they come out of the oven then let cool on a wire rack.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour