Low FODMAP Gingerbread Snowflakes

Prep 30 mins + chilling time

Cooking 10 mins

Level medium

Serve 24

These gorgeous biscuits are a delicious low FODMAP Christmas treat, that everyone can enjoy.

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½ cup dairy-free margarine
cup brown sugar, firmly packed
cup golden syrup
1 egg
375g low FODMAP plain flour, gluten-free if required
1 tablespoon ground ginger
½ teaspoon cinnamon
20g gluten-free baking powder
1 egg white
½ teaspoon lemon juice
250g gluten-free icing sugar
low FODMAP sprinkles, to serve (optional)



Place margarine and brown sugar in a bowl. Use an electric mixer to beat until light and fluffy. Add golden syrup and egg and beat until combined
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Add dry ingredients to the bowl and beat on low until combined. Use your hands to work the dough into a ball. Cover with plastic wrap and refrigerate for an hour.
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Preheat oven to 180˚C and line 2 large baking trays with baking paper.
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Remove dough from the fridge and place between two sheets of greaseproof paper. Roll dough until it's ½cm thick. Cut shapes from the dough using cookie cutters, then place shapes on lined trays. Place baking trays with cookies in the fridge for 10 minutes to chill, then bake in preheated oven for 10 minutes, or until golden. Cool on trays for 2 minutes, before transferring to a wire rack to cool completely.
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To make the royal icing, whisk egg white and lemon juice until combined, then gradually add icing sugar, beating well after each addition. Spread icing over cooled cookies and top with gluten-free sprinkles if desired. Leave icing to set completely before serving.
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