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Chai-Spiced Shortbread Biscuits (low FODMAP – DF, GF, RSF)

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Some afternoons you just need biscuits to nibble on with your cup of tea. What you don’t need is the calories that come with it, or for some of us, the upset tummies that follow! Following a low FODMAP diet and identifying my triggers with this diet has helped me manage my irritable bowl syndrome symptoms, so I’ve made some cookies that are low FODMAP to cater for those who also experience the symptoms of IBS! These are chai-spiced shortbread biscuits that are also dairy free, gluten free and refined sugar free. A good pantry staple to have on hand for lunch boxes or afternoon and evening nibbles. They’re a family favourite in our house!

Chai-spiced shortbread biscuit recipe (low FODMAP, gluten free, dairy free)

4.5 from 2 reviews
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Chai-Spiced Biscuits
Cuisine: Snacks
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ C dairy-free butter
  • ¼ rice malt syrup
  • ½ tsp vanilla
  • pinch of salt
  • 1 ¼ C gluten-free plain flour
  • ¼ tsp cinnamon
  • ⅛ tsp ginger
  • ⅛ tsp cardamom
  • ⅛ tsp nutmeg
Instructions
  1. Preheat oven to 170 C (fan forced), and line a baking tray
  2. Beat butter in a mixing bowl until creamy.
  3. Beat in rice malt syrup, vanilla, and salt.
  4. Sift in flour and spices.
  5. Use a spoon to mix until just combined, and then work the mixture slightly with your hands to form the dough.
  6. Pinch off teaspoon-sized balls and flatten in the palms of your hands, and place on prepared baking tray.
  7. Bake for 10-12 minutes, until the edges just start turning golden.
  8. Remove from the oven, and allow to cool slightly before eating!
Nutrition Information
Serving size: 8

Low FODMAP healthy biscuit recipe

Have you tried any winning low FODMAP biscuit recipes? I’m always on the hunt for new ideas to mix up my snacks so would love to hear what you’ve found in the comments below 🙂

More low FODMAP recipes

Choc-top low fodmap muesli bar recipe

This is one of my favourite low fodmap snack recipes – my healthy, crunchy but chewy choc-top low fodmap muesli bar. This is a gluten and dairy free recipe too. For more healthy snack recipes – click here.

choc top muesli bar slice

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Amy Darcy

Editor & Founder at Eat Pray Workout
Amy is the founder and editor of Eat Pray Workout. She is an Australian lawyer, army wife, health & fitness lover and Mum. Sharing her passion for a holistic and realistic approach to wellbeing and fitness, her mission is to inform, inspire & empower women to live a flourishing healthy lifestyle.

Comments

  2. Hi Gary! Sorry for the intrusion here, but I have made these biscuits, and I used Nuttelex! http://nuttelex.com/#slide-8
    Reply

  3. Amazing! So quick and easy to whip up and so yummy. For an extra touch of flavour I recently added a heaped tablespoon of crunchy peanut butter to the mix which made them taste even more fabulous! So nice to be able to have a delicious treat that doesn't upset my tummy!
    ★★★★★

    Reply

    • Hi Lesia, Thanks for your comment and question. For this recipe the dough isn't like a normal biscuit dough consistency where you roll it and cut it out as the gf flour doesn't allow for that as it is less binding. Is your butter at room temperature? The softer your butter it will be less crumbly. Crumbly is still ok though as the warm hands should help each biscuit bind together in a ball as it is shaped. Before you added more milk did you try shaping and cooking as per the recipe? How did you go with making the recipe and adding more milk? Love Amy x
      Reply

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Amy Darcy Eat Pray Workout university of Wollongong alumni #UOWALUMNI
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