This recipe for whipped vanilla shortbread comes from my second cookbook ‘sweet’ and is super easy. It makes irresistible melt-in-the-mouth biscuits and was given to me by my good friend Nicky, who now lives in Canada. She makes these all the time for her children, who can’t get enough of them. Neither can I. The dough is so light you pipe it into a swirl or round shape and can decorate it with cherries, sprinkles, or chocolate drops.
I’m such a huge fan of shortbread and included no less than four variations in my second cookbook.
As this shortbread recipe makes quite a large batch, halve it if that suits you better, but store them in a sealed container. I doubt they will last very long though.
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Recipe – makes 60 biscuits/cookies
Whipped vanilla shortbread
- 500 gm butter room temperature
- 130 gm icing sugar
- 60 gm cornflour
- 420 gm cake flour
- 5 ml vanilla extract
- decorations of your choice halved glacé cherries, coloured sprinkles, hundreds and thousands, etc.
- Preheat the oven to 180 °C. Line 2 large baking trays with silicone sheets or baking paper.
- Using an electric mixer, cream the butter.
- Sift together the icing sugar, cornflour, and cake flour, then add this, along with the vanilla extract, to the creamed butter and beat until you have a light, fluffy dough.
- To create evenly sized biscuits, put the mixture into a piping bag and pipe out rounds onto the baking tray, leaving space in between for the biscuits to spread. Alternatively, simply drop teaspoonfuls of the mixture onto the tray. Decorate any way you like.
- Bake for 15–20 minutes, or until they just start browning on top. Leave to cool on a cooling rack.