Ingredients
Method
- Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper.
- Place the baking mix, tapioca starch, xanthan gum, salt and powdered sugar in the bowl of a food processor. Pulse to combine/mix.
- Add the butter pieces on top of the starch mixture. Mix for about 2 minutes. The dough will resemble corn meal.
- 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.
- 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.
- 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.
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.
