Low FODMAP Spiced Christmas Shortbread Cookies

Steps

1. 1Place the softened dairy free spread/butter (it should be room temperature), icing sugar/powdered sugar and vanilla into a large bowl. Using an electric beater or cake mixer mix the ingredients together on medium speed until pale and creamy.
2. 2Weigh out the flour (this will give you the best results). Sift the flour, cornflour/cornstarch, baking powder and spices into the butter bowl. Mix on low speed until the dough starts to clump together and form a ball.
3. 3If needed use your hands to shape the rest of the dough into a ball. Transfer to a clean lightly floured surface and gently knead until the dough is smooth and well-formed. Place in a covered container and chill for at least 30 minutes or 2 hours (this helps improve the texture and shape of the cookies).
4. 4Preheat the oven to 160ºC (320ºF) fan bake and line two flat trays with baking paper.
5. 5Divide the dough into quarters and roll out the dough, one piece at a time, between two sheets of baking paper until it is 5mm (0.2 inch) thick. Cut out shapes using your favourite holiday cookie cutters. Gently transfer the cookies to the trays, leaving a little room between each cookie.
6. 6Bake the cookies for 10-12 minutes or until the edges start turning lightly golden.
7. 7Allow to cool on the trays for 2-3 minutes then transfer to cooling racks. Dust with icing sugar before serving. Store in an airtight container.