Gluten Free Whipped Shortbread Cookies

Ingredients

Before there were so many all-purpose flour blends, gluten free recipes used individual flours and starches. This shortbread uses white rice flour, cornstarch and tapioca starch to give the perfect taste and texture I want in shortbread. I'm set up to bake recipes like this so I'm not looking for one that uses a flour blend.

• Butter - I use regular salted butter to get the buttery taste you expect with shortbread.

• Icing sugar - The fine powder of icing sugar contributes to the melt-in-your-mouth texture.

• Vanilla - An expensive ingredient that is important to the taste of baked goods. Artificial vanilla extract is acceptable to me.

• White rice flour - Although too much white rice flour can make gluten free baking taste gritty, this recipe has the right ratio of flour and starch for shortbread.

• Cornstarch - I use cornstarch for cooking and less often in baking, but in this shortbread recipe the fine texture of cornstarch works well.

• Tapioca starch - Using two starches in gluten free baked goods improves the texture compared to using one alone.

• Xanthan gum - an ingredient gluten free cooks need, it's the glue that adds structure in gluten free baking.

See recipe card for exact amounts.

Instructions for Gluten Free Cookies

Drop Method: The old fashioned method for drop cookies is done with two spoons. Scoop up some dough with one spoon and push it off the spoon onto the baking pan with the second one. If that's the look you're looking for you're done.

Fork Press: If your family makes shortbread that is slightly flattened with a fork then do that. Keep a small dish of sweet rice flour or tapioca starch, with your baking supplies. Dip the fork in then press lightly.

Substitution Tips

In many recipes I give you options to substitute flours/starches. I can't do that with my cookie recipes (because I can't eat enough cookies to test them repeatedly) so here are some tips if you must substitute.

Flours and Starches - If you have other dietary restrictions I recommend you search the web for three or four recipes, already written for gluten free, to compare. Do a head-to-head comparison for the fastest way to get to your perfect version.

Butter - I would not make shortbread with anything but real butter.

Variations

Sliced Cookies: This cookie dough can be rolled into a log, wrapped and sliced later. Divide the dough into 2 or 3 pieces and drop onto wax paper. Use the paper to shape the dough into a log the size you want.

Once you have uniform logs, rewrap them using a fresh piece of clear wrap, wax paper or parchment. Refrigerate overnight. It can be kept in the fridge for 10 days.

Cookie Dough Logs as Edible Gifts: To give a gift of cookie dough wrap each log like a party cracker with clear or coloured cellophane and holiday ribbon. The final touch is a hand written gift tag with the baking instructions.

Get & Give Tools to Gluten Free Bakers

The right tool for the right job makes life in the kitchen more enjoyable. I most often make my shortbread cookies using a portion scoop.

• With a small portion scoop you can quickly and easily make uniform sized cookies that will bake evenly.
• A set of three portion scoops would be a great gift, to keep or give, so buy them right now. If you're reading about shortbread it must be the season of giving.

Storage

Store baked cookies in tins in a cool place. Freezing cookies tends to dry them out so is not recommended. If you can't eat them all in two weeks my best advice is, try harder!