Shortbread is a huge favourite of mine and these Low Fodmap Mandarin Curd Shortbread Cookies are simply amazing.
Shortbread cookies (and tarts) are my go-to treats. I love how tender they are and how they melt in your mouth when you eat them. And when such exquisite cookies are filled with the tangy creamy goodness of homemade curd, like in today's recipe, well then it's pure bliss.
You can use your favourite curd, however, I strongly recommend the Low Fodmap Mandarin Curd I showed you how to make just a few days ago. The combination is so good and still very gentle on the tummy. Besides, they are low fodmap, gluten and dairy free!
If you don't need to follow any of these diets, you can still make these cookies using regular ingredients, scroll to the recipe to read all the tips and substitutions.
Low Fodmap Mandarin Curd Shortbread Cookies – the perfect way to use up the Mandarin Curd. These cookies literally melt in your mouth and they are so good!
Beat the dairy-free spread and caster sugar until light and fluffy.
Add the vanilla extract and egg and beat until incorporated.
Add the flour and baking powder and beat until a soft dough forms.
Make the dough into a ball, flatten it, wrap it in cling wrap and refrigerate for at least 30 minutes.
Remove the dough from the fridge. Sprinkle some flour over your benchtop and roll the dough until 1 cm – ½ inch thick.
Cut the dough into rounds and make a hole in half of them. Transfer onto a baking tray lined with baking paper.
Bake in a pre-heated oven at 180°C – 355°F for 10-15 minutes, or until golden brown.
Remove from the oven and let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool down completely.
Put 1 tsp of curd on the round cookies and sandwich them with the cookies with the hole.