100g/3½oz unsalted lactose free butter, softened

60g/2¼oz soft brown muscovado sugar

1 free-range egg

2 tsp vanilla extract

275g/9¾oz gluten free plain flour, plus extra for dusting

1 tsp ground cinnamon

Icing sugar for dusting


Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper.

Cream the lactose free butter and sugar together in a bowl until pale, light and fluffy.

Crack in the egg and add the vanilla extract, then beat again.

Mix in the gluten free flour and cinnamon until the mixture comes together as a dough.

Roll the dough out on a lightly floured (gluten free) work surface to a thickness of 1cm/½in.

Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray.

To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.

Bake the biscuits for 8-10 minutes until deep golden-brown.

Set aside to harden for 5 minutes, then cool on a wire rack.  Dust with icing sugar, and serve.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Christmas biscuits
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search
 Low FODMAP Recipe - Fillet steak with parsley potatoes