Ingredients


2 x 7g packs freeze-dried strawberry pieces

140g cold slightly salted lactose free butter, cubed

250g gluten free plain flour, plus extra for dusting

100g icing sugar

1 tsp vanilla extract

1 large egg yolk

2 tbsp lactose free double cream

good splash or squeeze of red or pink food colouring


Serves - 6


Method


Tip the freeze-dried strawberries into a food processor and whizz to a powder. Transfer to a bowl, then wash the bowl of the food processor.

Put the lactose free butter and gluten free flour in the food processor with a good pinch of salt and blend until the mixture resembles breadcrumbs.

Add the icing sugar and whizz again. In a small bowl, whisk together the vanilla extract, egg yolk and lactose free cream, then add to the mixture in the food processor and whizz again until the dough clumps around the blade and most of the small crumbs have been worked into the dough.

Scoop about half the dough out of the processor (being careful not to cut yourself on the sharp blade) and briefly knead it on a work surface to bring it together. Shape into a puck, then wrap in cling film and chill.

Add the strawberry powder and a few drops of food colouring to the remaining dough in the blender, and whizz again until evenly coloured and combined – it should be bright pink (add more colouring if needed). Tip onto the work surface, flatten to roughly the same shape as the other dough, then wrap and chill for 30 mins.

Remove both pieces of dough from the fridge 10-15 mins before you want to roll them. Dust the work surface with a little gluten free flour and unwrap the doughs. Place 1 piece of dough on top of the other, squashing the sides until they are roughly the same shape.

Flour your rolling pin, then roll the dough into a rectangle, roughly 25cm x 20cm – this is easiest if you first ‘notch’ the dough, which means pressing the rolling pin firmly over the surface in one direction to make a long indentation in one direction, then turning the dough 90 degrees and repeating the process.

From one of the longer sides, roll the dough into a tight coil, as you would a Swiss roll. Wrap the dough in cling film and chill for 1 hr. Or you can freeze it for up to 2 months. About 10 mins before you are ready to bake the cookies, heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.

When the dough is firm, cut off and discard the end pieces, then slice into discs about 5mm thicknes. Lay the cookie dough out on your baking trays, spaced a little apart, and bake for 15-17 mins, swapping the trays over halfway through cooking, until the cookies are firm and starting to turn pale golden around the edges.

Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Stores in a cookie tin for 3 days.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Strawberry & cream cookies  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree