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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
1 ¾ cups Lo-Fo Pantry All Purpose/ Plain Flour
¾ cup rice flour
250g butter at room temperature
½ cup raw sugar
zest of 3 lemons zest
Recommended product from Lo-Fo Pantry
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
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