Whipped vanilla shortbread
This is the best-ever whipped vanilla shortbread recipe that is perfect to make for and with children. It makes a big batch so halve it if necessary
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Ingredients
- 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.
Instructions
- 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.
Notes
These make a big batch, so halve it if you want smaller. These are wonderful to make with and for children.
Servings: 60