Heart Shaped Chocolate Shortbread Sandwiches

Low FODMAP Heart Shaped Shortbread Sandwiches

These Low FODMAP little delights are so easy to make and perfect for making in advance and freezing for those special occasions!

Once you have made these they should keep for up to a week in an air tight container.

Do not frost them until you are ready to use them, this way they will keep fresher for longer. If you are freezing then freeze without having frosted.


This recipe makes 6 serves.
150 grams coconut oil
75 grams caster sugar
100 grams buckwheat flour
50 grams cacao powder
75 grams rice flour

For the frosting:
250 grams butter
250 grams icing sugar
50 grams cacao powder 


Preheat the oven to 180 degrees and line a baking tray with grease-proof paper.

Combine your coconut oil and caster sugar in a large bowl and mix until creamy. Now add in your flours and cacao powder and bring together into a dough.

Flour your work surface and place your dough onto the surface. Roll out until around 2 cm thick and then cut out your shapes, I have made little hearts but this is up to you!

Bake for around 15 minutes until starting to go golden.

As the shortbread is cooling, mix your frosting ingredients together and put into a piping bag (you can just spread your frosting on the shortbread using a knife if you do not have a piping bag).

Pipe the frosting onto the top of your first shortbread (if you turn the shortbread over and pipe the base they will not sit flat when sandwiched together). Then place the base of your partner shortbread onto the top of the frosting and your sandwich is complete!

A fantastic Low FODMAP recipe which everyone will enjoy. Why not play around with different filling flavours – try whipping dairy free cream or even using jam!

*This recipe has been assessed by Joanna Baker at Everyday Nutrition as being suitable for a Low FODMAP Diet at one serve.

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