Millie’s Cookie's Giant Happy Birthday Cookie Freshly Baked, Hand Iced and Gift Boxed (28cm/11”) (Double Choc, Single)

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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! We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchenand makes sure that each and every recipe works. We base our recipes on the lab test results of ingredients from Monash University and FODMAP Friendly that are available at the time of initial publication. You can use any of the lab tested findings, new or older, from either Monash University or FODMAP Friendly as a baseline from which to begin to explore your relationship with FODMAPs, which will be unique. While the dough is chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

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.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. 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!

This recipe is also inspired by my mini egg cookie cake, and my triple chocolate cookie cake. I use those as inspiration as the baking times when baking into a round tin can vary quite a bit in comparison to a square tin, and you know… birthday cake! 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.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. 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. 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