Recipe: Whipped Gluten Free Shortbread Cookies

Gluten Free Whipped Short Bread Cookies

 

Only 11 more day’s till Christmas, so I’m going to try and get everyone another 12 new recipes. Because of the sudden crunch-time for the next few blogs, I’ve decided to write very little for each blog entry. For those that know me- this is bit of a challange as I can be really long winded. Plus I have to to get majority of my blogs in before the 19th of December for Jamie, who does the editing for my blog, as she is heading off to Hawaii for Christmas with her family. I have to thank her for all that she has done for me so far, I know she panics when I text her and say 22 photos are heading her way. Editing takes a lot of time, and 22 photos just adds to the mix of things.

My son Cam used to edit my blogs, but his business is keeping him very busy. If anyone out there needs a dating coach or is interested in expanding their social network, check out his site.

So lets get started. I want to get you as many gluten free recipes as I can, so other than a “hello” and a quick intro- I will go straight to the recipe!

Who doesn’t love shortbread? It’s part of those childhood memories that we all have and I’m happy to share a gluten free melt-in-your-mouth cookie.

Gluten Free Whipped Shortbread Cookies:

1 cup softened butter

2 Tbsp dark brown sugar

1 tsp good vanilla

1 egg white

 

1 cup sweet rice flour

1/4 tsp salt

1/2 cup icing sugar

2/3 cup cornstarch

1/3 cup tapioca starch

1/2 tsp xanthan gum

 

(Optional: I added Williams Sonoma Meyer Lemon Peel, Tahitian Vanilla Bean Powder and Rose/Vanilla sugar to some of my cookies.)

 

Instructions: Preheat oven to 300 degrees.

In a stand mixer, mix butter, brown sugar, vanilla and egg white. Mix until nice and creamy.

In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum. Make sure it is fully mixed.

 

Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.

Gluten Free Whipped Short Bread Cookies

Next, line a cookie sheet with parchment paper.

Using a small ice cream scoop, scoop out dough balls and place on the cookie sheet.

Gluten Free Whipped Short Bread Cookies

Sprinkle some cookies with Meyer lemon peel.

Gluten Free Whipped Short Bread Cookies

Mix in a little vanilla powder into some of the dough and bake in the oven.

Gluten Free Whipped Short Bread Cookies

Sprinkle some cookies with Rose/Vanilla Sugar.

Gluten Free Whipped Short Bread Cookies

Bake the cookies for 10-12 minutes until lightly golden.

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

I keep my shortbread in the refrigerator and find that a cold shortbread cookie tastes the best! The cold really brings out the buttery smooth flavour and tends to taste less dry like most shortbread recipes.

Gluten Free Whipped Short Bread Cookies

 Enjoy! 🙂

 

 

7 comments add yours

  1. This sounds very similar to the recipe off the back of the Canada Cornstarch box that I use. Except that it is gluten-free of course. I would say the vanilla bean powder is a must. It is an ingredient that I just discovered and I love it! Better flavor than vanilla extract but less work than using a real vanilla bean. It’s awesome!

  2. I can’t find sweet rice flour… which flours or mix of flours would be a good substitute? Thanks

  3. I just made this recipe with plain white rice flour and they have turned out excellent! I also added cardamon and chopped candied ginger with a sprinkle of cinnamon on top before cooking. So pretty and so yummy… Thank you for the quick easy recipe!

  4. That sounds really good. I am so happy to hear you played with the recipe. Adding your own touch-fantastic!

  5. Made this recipe last Christmas and again this morning. It is one if not the best my family has tasted.

  6. Just made these tonight using Earth Balance Coconut flavor spread because the people I made them for are Dairy-free AND gluten -free, and they even passed my MOM’s taste testing… a Gluten and dairy eater who loves her ‘regular’ shortbread. She didn’t seem thrilled, but she said they were quite good, and very similar in texture to the ‘real thing’. I rolled them into little balls, pressed them with a fork, and topped with red and green sprinkles. Thanks so much for this recipe.

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