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:

Quickview
1024k Calories
5g Protein
62g Total Fat
113g Carbs
2% Health Score
Limit These
Calories
1024k
51%

Fat
62g
96%

  Saturated Fat
39g
245%

Carbohydrates
113g
38%

  Sugar
37g
42%

Cholesterol
162mg
54%

Sodium
557mg
24%

Alcohol
0.57g
3%

Get Enough Of These
Protein
5g
11%

Vitamin A
1980IU
40%

Manganese
0.75mg
38%

Fiber
4g
19%

Vitamin B6
0.3mg
15%

Selenium
9µg
14%

Vitamin E
1mg
13%

Vitamin C
9mg
12%

Potassium
376mg
11%

Phosphorus
105mg
11%

Magnesium
36mg
9%

Copper
0.17mg
8%

Vitamin B3
1mg
8%

Vitamin B5
0.8mg
8%

Vitamin K
8µg
8%

Vitamin B1
0.12mg
8%

Vitamin D
1µg
8%

Iron
0.94mg
5%

Vitamin B2
0.09mg
5%

Calcium
42mg
4%

Zinc
0.61mg
4%

Folate
10µg
3%

Vitamin B12
0.13µg
2%

covered percent of daily need
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Food Trivia

A cluster of bananas id formerly called a ‘hand’. Along that theme, a single banana is called a ‘finger’.

Food Joke

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