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Low Fodmap Mandarin Curd Shortbread Cookies

Low Fodmap Mandarin Curd Shortbread Cookies

Low Fodmap Mandarin Curd Shortbread Cookies – the perfect way to use up the Mandarin Curd. These cookies literally melt in your mouth and they are so good!
Course: Cookies
Cuisine: British
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time 30 minutes
Total Time: 40 minutes
Servings: 20 cookies
Author: Recipe adapted from Fodmapper Magazine n.3

Ingredients

  • 100 gms – ½ cup dairy-free spread or butter
  • 115 gms – ½ cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250 gms – 2 cups gluten-free low fodmap flour or normal all purpose flour
  • 1 teaspoon baking powder
  • ¾ cup mandarin curd
  • Icing sugar

Instructions

  1. Beat the dairy-free spread and caster sugar until light and fluffy.
  2. Add the vanilla extract and egg and beat until incorporated.
  3. Add the flour and baking powder and beat until a soft dough forms.
  4. Make the dough into a ball, flatten it, wrap it in cling wrap and refrigerate for at least 30 minutes.
  5. Remove the dough from the fridge. Sprinkle some flour over your benchtop and roll the dough until 1 cm – ½ inch thick.
  6. Cut the dough into rounds and make a hole in half of them. Transfer onto a baking tray lined with baking paper.
  7. Bake in a pre-heated oven at 180°C – 355°F for 10-15 minutes, or until golden brown.
  8. 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.
  9. Put 1 teaspoon of curd on the round cookies and sandwich them with the cookies with the hole.
  10. Dust with icing sugar and serve.