Shortbread

Shortbread is one of the simplest but most delicious cookies to have with a cup of tea. It was an absolute nuisance to adapt – the butter just eeked out of the dough, leaving a greasy mess instead of that delicate, melt in your mouth texture. After playing with the recipe for much longer than I care to admit, I am finally happy with the results.

Shortbread

Shortbread is one of the simplest but most delicious cookies to have with a cup of tea. It was an absolute nuisance to adapt – the butter just eeked out of the dough, leaving a greasy mess instead of that delicate, melt in your mouth texture. After playing with the recipe for much longer than I care to admit, I am finally happy with the results.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 32 cookie

Course: Bars & Cookies, Desserts

Calories: 80.7

Ingredients Method Nutrition Notes

Nutrition

Serving: 1cookie (0 g)Calories: 80.7kcalProtein: 0.16gPhe: 8mgPKU Exchanges: 0.53exch

Ingredients

  

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• 2 cups Cook for Love Baking Mix
• 1/2 teaspoon Xanthan Gum 1/2 tsp
• 1/2 cup Tapioca Flour (tapioca starch)
• 1/2 teaspoon Salt
• 1/2 cup Sugar, Powdered (Confectioners)
• 12 tablespoons Butter (1 1/2 sticks) cut into 48 pieces, lightly chilled
• 2 tablespoons Heavy Cream

Method

 

1. Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper.
2. Place the baking mix, tapioca starch, xanthan gum, salt and powdered sugar in the bowl of a food processor. Pulse to combine/mix.
3. Add the butter pieces on top of the starch mixture. Mix for about 2 minutes. The dough will resemble corn meal.
4. Add the heavy cream and pulse about 10 times for two second intervals. The dough will still be a bit more crumbly than you expect.
5. Take a tablespoon sized scoop and roll it into a ball with your hands. It should stick together. Place the ball 1 ½ inches apart on the prepared cookie sheet. Use the prongs of a fork to flatten the cookies to ¼ inch thick and make the crisscross indentations on top. You can freeze the formed cookies at this point if you like.
6. Bake the cookies for 35 minutes. Cool on the cookie sheet and then store in an airtight container. If baking frozen cookie dough, add an extra 5 minutes on to the baking time.

Notes

To make lemon shortbread: Add 2 teaspoons grated fresh lemon zest and replace the heavy cream with an equal amount of lemon juice

Reader Q&A:
Q: When making lemon shortbread should I replace all of the heavy cream for lemon juice or just some? A: To make lemon shortbread: Add 2 teaspoons grated fresh lemon zest and replace all of the heavy cream (30 gm) with an equal amount of lemon juice.

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