Name: Low Fodmap Macadamia Cardamom Shortbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 100 gms – ½ cup dairy-free spread or butter; 112 gms – ½ cup caster sugar; 1 egg; ½ tsp vanilla extract; 250 gms – 2 cups gluten free low fodmap flour or normal all purpose flour; 1 tsp baking flour; 1 ½ tsp cardamom powder; 40 gms – 1 ½ oz. macadamia nuts (crushed)

After sharing with you my Gluten-free Chocolate Lavender Shortbread last week, today I am back with yet another delicious recipe for tender cookies: Low Fodmap Macadamia Cardamom Shortbread. These too are both low fodmap and gluten-free, because everyone deserves a treat this Holiday season.

I am very busy cooking for our Christmas Eve dinner and Christmas lunch, but I always find a little time to cook some cookies to have at breakfast and tea time. I love how crumbly these cookies are, just like good shortbread should be. The macadamia nuts add a nice crunch and the cardamom add a little touch of exotic that never hurts. These are really easy to make, so you can have your kids help out too if you like.

I have also published a round-up on Parade about delicious Christmas cookies, so if you like baking, make sure to check it out.

I’d like to take this opportunity to wish all my readers who celebrate a Merry Christmas!

Enjoy my recipe and don’t forget to check out my video and to leave a comment to let me know how you like it!

Low Fodmap Macadamia Cardamom Shortbread

Low Fodmap Macadamia Cardamom Shortbread – these tender cookies are both low fodmap and gluten-free, because everyone deserves a treat this Holiday season.

Course Cookies

Cuisine International

Keyword baking, cookies, gluten-free, low FODMAP

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 30

Author Manuela Zangara

Ingredients

100 gms – ½ cup dairy-free spread or butter
112 gms – ½ cup caster sugar
1 egg
½ tsp vanilla extract
250 gms – 2 cups gluten free low fodmap flour or normal all purpose flour
1 tsp baking flour
1 ½ tsp cardamom powder
40 gms – 1 ½ oz. macadamia nuts crushed

Instructions

Beat the dairy-free spread and caster sugar until light and fluffy.
Add the vanilla extract and egg and beat until incorporated.
Add the flour and baking powder and beat until a soft dough forms.
Fold in the crushed macadamia nuts and cardamom powder.
Make the dough into a ball, flatten it, wrap it in cling wrap and refrigerate for at least 30 minutes.
Remove the dough from the fridge. Sprinkle some flour over your benchtop and roll the dough until 1 cm – ½ inch thick.
Cut the dough into squares. Transfer onto a baking tray lined with baking paper.
Bake in a pre-heated oven at 180°C – 355°F for 15 minutes, or until golden brown.
Remove from the oven and let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool down completely.