175g softened lactose free butter

2 tbsp rapeseed oil

150g golden caster sugar

50g icing sugar

3 egg yolks

2 tsp vanilla extract

300g plain gluten free flour

For the filling

2 tbsp demerara sugar, plus a few extra pinches

4 tbsp maple syrup

2 tsp cinnamon


Mix the lactose free butter, oil, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the gluten free flour in 2 batches.

Roll out to a 20 x 30cm rectangle on a sheet of baking parchment.

Mix the demerara sugar and maple syrup with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little.

Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.

Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 cookies, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.


Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician
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