Lemon Curd Cookies – gluten-free recipe and low FODMAP

Lemon Curd Cookies - gluten-free recipe and low FODMAP
These biscuits can be eaten as a plain shortbread or jazzed up the way I have made them by cutting out a star in the middle and sandwiching together a plain one and a starred one. It makes them a little special. They do have to be eaten fresh because of the coconut flour in them which starts to absorb moisture from the air and they get a bit too soft overnight. The lemon curd is quite sweet but it is used sparingly in these biscuits so one or two should be fine at a sitting for low FODMAPPERS.

Lemon Curd Cookies
For the biscuits:
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • ½ cup coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla essence
  • Pinch of salt
For the Lemon Curd:
  • 1 cup water
  • ½ cup lemon juice
  • ⅓ cup maple syrup
  • 6 egg yolks
  • 1 tsp gelatin
  • 2 tbsp tapioca flour
For the biscuits
  1. Preheat oven to 350°F/180°C.
  2. Place everything in a food processor and mix until it forms a dough.
  3. Place the dough on a sheet of baking paper and place another sheet over the top.
  4. Get a rolling pin and roll out to the thickness you want, taking into account they won’t rise.
  5. Use a cookie cutter to cut the dough into circles.
  6. With a star cookie cutter, cut out a star from the centre of half the circles.
  7. Transfer them to a baking tray lined with baking paper. (The dough is fragile so be careful.)
  8. Gather up the remaining dough and knead together and roll again, repeating the steps until no more dough remains.
  9. Bake for about 6 minutes, watching carefully that they don’t burn.
  10. Let cool 10 minutes before transferring to a cooling tray. Let cool completely and they will firm up well.
  11. Spread lemon curd on the complete circles and place a cut out cookie on top of each one.
  12. Eat these while fresh as they will absorb moisture from the air and soften.
For the lemon curd
  1. Beat the egg yolks together.
  2. In a double boiler mix the water, juice and maple syrup.
  3. When hot, take off the heat and add a little to the eggs, beating to blend it in.
  4. Now add the eggs slowly to the hot mixture, stirring rapidly.
  5. Return the pot to the heat and cook, stirring, while it thickens slightly.
  6. Dissolve the gelatin in a little hot water and add to the pot.
  7. Mix the tapioca flour in a little cold water and add to the lemon curd.
  8. Keep stirring until it thickens then take off the heat and let cool.

Lemon Curd Cookies - gluten-free recipe and low FODMAP

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