Michael and Rachel's

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Whipped Shortbread Cookies

Updated: 03 Sep 2018

Ingredients

  • 224g unsalted butter, room temp
  • 72g cornflour
  • 86g icing sugar
  • 210g plain GF flour
  • 1 tsp xanthan gum

  • Pinch salt

  • Seedless smooth jam for centres

Method

  1. Preheat the oven to 180c. Line a baking sheet and set aside.
  2. In a large bowl, add the butter and whip until light and fluffy (about 5 minutes).
  3. Add the cornflour and the icing sugar, beating well after each addition.
  4. Then add the flour, xanthan gum and salt, continuing to beat well after each addition.
  5. After adding the final ingredient turn the mixer speed up to high and continue to beat for another 5 minutes uninterrupted. After adding the flour, the mixture will first seem a bit crumbly but it will turn into a lovely whipped mixture that looks a bit like icing.
  6. Transfer to a piping bag fitted with an open star tip, and pipe shapes about 1 and 1/2 inches in diameter on to the prepared baking sheet, about 1 inch apart. With a wet pointer finger, create a divot in the centre of each cookie.
  7. Fill the centre with a small dollop of jam.
  8. Refrigerate for 10 minutes or freeze for 3, until the cookies are firm.
  9. Place in the centre of the preheated oven and bake until the edges of the cookies are just beginning to brown, at least 13 minutes for small cookies. Allow to cool completely on the baking sheet.