IBS CURO

Low FODMAP Recipe - Lemon Shortbread Fingers


Ingredients

200 g Gluten Free Plain Flour

150 g Butter/ Dairy Free alternative

100 g Caster Sugar

1 Lemon (rind and juice)


Method


Beat together the butter and caster sugar until light & fluffy.

Work in the flour, lemon rind and juice.

Press the dough into an oiled tin.

With a knife cut the dough into rectangles.

Use a fork to make holes all over the surface of the dough.

Bake for 20/25 minutes in a pre heated oven.

Remove from the oven and cut through the rectangles again.

Allow to cool in the tin.


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Temperature & cooking time:

180/Fan160°C/350°F/Gas 4 for 20/25 minutes


Dietary status:

Without Egg, Without Gluten , Without Nuts, Without Soya, Without Wheat.


Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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