Who knew making whipped shortbread would be easy?!

With a few slight adjustments, this shortbread is as light and fluffy as it’s gluten version.

Ingredients

1/2 lb butter

1/2 cup icing sugar

1/4 cup cornstarch

1 1/2 cup Gluten Free Flour (I normally make a mixture of Bob’s Redmill GF all purpose flour (1 cup) and mixing chickpea flour, brown rice flour & tapioca flour until I reach 1/2 cup)

1) Preheat oven to 325F.

Beat butter & icing sugar until very smooth. Add flour and cornstarch. Best until light and fluffy

2) add vanilla. Mix

3) Put in fridge to chill – about 30minutes.

4) Using a teaspoon drop onto parchment covered cookie sheet.

5) Bake until edges are light brown. (About 10-12 minutes)

Enjoy these light fluffy gluten free shortbread!