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.
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!