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I also use cornflour – this is because it creates SUCH A GOOD TEXTURE. Please do not just skip it. If you can’t access any cornflour/cornstarch, then use 25g more plain flour instead! Please also make sure to use bicarbonate of soda/baking soda… and not baking powder. This is our gluten-free, low FODMAP Happy Birthday Cookie! Sometimes a cake won’t do. My husband, Damon, is a cookie fanatic! I actually developed this cookie for him on his special day. Shortening:Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life. Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening. Let the cookie cool on the baking sheet for an additional 5 min after removing it from the oven. If you try to take it off too soon, it will break apart. One giant cookie; the perfect amount for one person, two or maybe even three. Personally, I can eat this alone but my two little helpers did devour it with me! It is very simple to make and only requires 15 minutes of chilling time!
While the dough is chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
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Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – 900+ and counting. Have questions about a recipe, or did you make a recipe? We’d love to see it. Pour the additional 1 tablespoon of chocolate chips and 1 tablespoon of rainbow sprinkles onto two small separate plates. For the chocolate chips, you can use semi-sweet, milk chocolate, dark chocolate or white chocolate chips. Or do a mix of your favorites. I recommend eating all this happy birthday cookie the first day. Trust me...you won't have any issues with accomplishing this!
Slowly beat in the gluten free flour mixture until just combined. Use a spatula to scrape down the sides. Step 3 Step 4 Step 5 For the topping, I just made a simple vanilla buttercream (you don’t need much as it’s only a cookie!) – and you can colour it to any colour you like!! I then used some shopbought letters for the ‘happy birthday’ and sprinkled on some cute sprinkles from Iced Jems as always! It is a giant chocolate chip cookie, baked in a springform pan so that it unmolds easily and stays nice and round. The decoration is simply a little melted chocolate and rainbow sprinkles. To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break causing a separated buttercream. I decided to bake this giant birthday cookie into an 8″/20cm round cake tin, because that is a standard cake size for me! It takes 25-30 minutes to bake – and you want to keep an eye on it.You wan’t the top of the cookie to look dry, but you also do not want the mixture to wobble too much as it may be raw still!If you want a large but thinner cookie, you can use a 9″/23cm round cake tin, and bake for 20-25 minutes instead, and follow the same rules as above! It’s easier to line the tin so that you can easily get the cookie out of the tin after, without breaking it into pieces! Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this onebecause it’s nut safe but it does contain dairy. Beat in only ONE tablespoon of the cornstarch water (discard the rest), the milk and the vanilla until fully combined. It will appear chunky. That’s normal. And so here we are! Robin and I are dedicated to HELPING ALL OF YOU THRIVE on the LOW FODMAP DIET! And that means every single day, which is why we call ourselves FODMAP Everyday®! Birthdays included!
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