Four ingredients are all you need to make these melt-in-your-mouth whipped shortbread cookies! (Metric conversions for my family in England)
Okay, you all know I’m not a food blogger, but I do keep my favourite recipes on this blog so that friends and family (and I) can refer back to them year after year.
This is a recipe from my Uncle Doug – who quite literally made the very best shortbread I have EVER had. I’ve been trying for years to replicate it and I almost always screw up somehow, so this year I tried altering his recipe very slightly and they came out ABSOLUTELY PERFECT!
So perfect that over the past month I have made 3 batches (of about 72 small cookies each) and have given them to family to applaud my amazingness enjoy.
Uncle Doug’s Whipped Shortbread
Ingredients:
- ¼ cup (30g) cornstarch
- ¾ cups ( 90g) icing sugar
- 1 ½ cups (180g) all purpose flour
- 1 cup (227g) salted butter
Directions:
Please follow these EXACTLY, not whipping the shortbread enough, or skipping the chilling part will leave you with flat shortbreads.
Beat the butter until fluffy and white – 4- 5 minutes
Sift the dry ingredients together:
Add the sifted dry ingredients to the whipped butter and whip for another 5 minutes. This gets air into your mixture which will make your whipped shortbreads light and melt-in-your-mouth.
Line a cookie sheet with parchment paper.
Once the whipped shortbread dough is thoroughly mixed, drop into rounded spoonfuls onto the parchment paper. I have a small cookie scoop that makes about 1 ½” cookie balls, or roughy 1 tbsp. If you go bigger than this, you will likely need to adjust your cooking time.
Chill the whipped shortbread balls in the fridge for a minimum of 2 hours. (Very important!)
Preheat the oven to 325°F. (163°C)
Re-space the shortbread balls so that they are about 1 ½” (4cm) apart. If they are thoroughly chilled before baking, they won’t spread very much.
Bake for 15 minutes, or until you see the slightest golden-brown tinge on the edges.
If you use the small cookie scoop, you’ll end up with roughly 5-6 dozen whipped shortbread cookies that are two bites each.
Absolute perfection!
These will be the best shortbreads you have ever tasted – and while I’m being “A LOT” over the instructions – they really are very simple to make. I’ve just failed enough times to know that short-cutting any step will leave you with (still delicious) pools of shortbread. lol
Grab a tea or cocoa, light the fire and put on a Christmas movie with the family.
Try them, I promise you’ll be the hero of the gathering! (If they last long enough to take anywhere lol)
Pin it for later:
The best whipped shortbread you will ever eat! (Miss you Uncle Doug!)
