Ingredients


100g lactose/dairy free butter, softened

50g golden caster sugar

grated zest ½ orange

1 tbsp poppy seeds

175g gluten-free flour (try Doves Farm)

½ tsp gluten-free baking powder


Serves - 6









Method


Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet.

Beat the lactose/dairy free butter, then cream it with the sugar, poppyseed and orange zest until light.

Stir in the flour and baking powder and mix together to form a dough.

Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife.

Chill for 15 mins, then bake for 12-15 mins until light golden.

Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.

Will keep stored in an airtight container for up to a week.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Orange and poppyseed cookies