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Low FODMAP and Gluten Free Recipe - Strawberry shortbread
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Ingredients


48 strawberries sliced

For the Shortbread

55g gluten free white bread flour

85g caster sugar

170g lactose free butter

For the Chantilly cream

600ml/20fl oz lactose free double cream

50g/1¾oz icing sugar

½ tsp vanilla paste










Method


Pre-heat the oven to 180C. Mix all the ingredients together in a bowl.

Roll into a ball. Place on flour covered surface and roll out.

Cut out shapes and place on greased baking tin. Bake for 10-12 minutes in a pre-heated oven.  Allow to cool and set aside.

For the Chantilly, whisk the lactose free cream, icing sugar and vanilla to soft peaks. Spoon into a disposable piping bag.

Pipe the Chantilly cream onto the the shortbread then top with strawberries.

Place another shortbread disc onto the strawberries, then dust with icing sugar and serve.



Recipe adapted from: Good Food

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