Christmas is soon approaching and what better gift than some homemade goodies. These treats are not only low FODMAP, but they’re fun to make, require very little effort and are so yummy! We recommend wrapping them up in cellophane, tying them with ribbon and a festive handwritten note for a wholesome gift for your loved ones.
Healthier Christmas Shortbread Cookies
Ingredients (serves 20)
Cookies
- 1 ¼ cups gluten free flour
- ½ cup butter, cubed
- 3 tbsp sugar
- 1 tsp vanilla
Icing
- ½ cup icing sugar
- 1-2 tbsp lactose free milk
- 1 tsp vanilla
- + food colour
Instructions
- Preheat oven to 190 degrees celsius and line a baking tray with baking paper.
- Combine all cookie ingredients in a food processor and pulse until a dough is formed.
- On a lightly floured surface, roll out the dough and wrap with cling wrap.
- Place into the freezer for approximately 15 minutes.
- Unwrap the dough and cut into desired shapes (we recommend using Christmas cookie cutters).
- Place cookies approximately 3cm apart on the prepared baking tray.
- Place into the oven and bake for approximately 15 minutes or until golden.
- Whilst the cookies are baking, prepare the icing (stir all icing ingredients together until smooth).
- Once the cookies have cooled, decorate as desired.
Dark Chocolate Christmas Tree Pops
Ingredients (serves 6)
- 150g dark chocolate
- 6 skewers/paddle pop sticks
- + toppings of choice (we recommend any low FODMAP fruits, nuts or seeds)
Instructions
- Line a round baking tray with baking paper or cling wrap.
- Melt chocolate as directed.
- Pour half of the melted chocolate onto the prepared tray, ensuring it is spread evenly and in a circle shape.
- Place the skewers or paddle pop sticks evenly in the chocolate, ensuring they hang out of the chocolate by at least 5cm.
- Top with the leftover chocolate and desired toppings. We used strawberries, coconut, peanuts, pepitas and sesame seeds.
- Place in the fridge to set and then cut to make mini Christmas tree pops.
