Gluten Free Whipped Shortbread
The recipe Gluten Free Whipped Shortbread can be made in approximately 45 minutes. One portion of this dish contains roughly 5g of protein, 62g of fat, and a total of 1025 calories. For $2.5 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 3. 3671 person have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by The Baking Beauties. It works well as a rather inexpensive dessert. If you have xanthan gum, butter, vanillan extract, and a few other ingredients on hand, you can make it. With a spoonacular score of 37%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Whipped Gluten Free Shortbread Cookies, Brown Butter Shortbread (Gluten Free + Refined Sugar Free), and Healthy Buttery Lemon Shortbread Cookie Dough (sugar free and gluten free!).
Servings: 3
Ingredients:
1/4 teaspoon almond extract (optional, but good)
1 cup butter, softened
cherries, coloured sugar or sprinkles for decorating
1/2 cup confectioners' (icing) sugar
1/2 cup cornstarch
1 cup white rice flour
1/4 cup tapioca starch/flour
1 teaspoon vanilla extract (optional, but good)
1/2 teaspoon xanthan gum
Equipment:
baking paper
baking sheet
oven
stand mixer
bowl
whisk
wire rack
Cooking instruction summary:
Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper.Place the butter and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended.In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly.Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using.Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack.Store cooled cookies in an airtight container.
Step by step:
1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper.
2. Place the butter and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between.
3. Add the extracts if using, and beat until blended.In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly.Use a fork, that has been floured with rice flour, to press the cookies down slightly.
4. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using.
5. Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set.
6. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack.Store cooled cookies in an airtight container.
Nutrition Information:
covered percent of daily need
