OK. I am the first to admit that my shortbread is usually crap. But now I have the power of the whipped shortbread and now crown myself Shortbread Goddess. Or at least that's what everyone's been calling me for the past week or so. And it's all thanks to this fab recipe, paraphrased below.
This shortbread is light, crisp, buttery and very, very yummy. Make this today. Do it.
- 1 cup butter, softened
- 1/2 cup icing (confectioners) sugar
- 1/4 cups corn starch (corn flour)
- 1 1/2 cups flour
Preheat the oven to 375 degrees F.
Whip your butter in a stand mixer for a few minutes until very fluffy and pale. Add your other ingredients and whip for at least 4 mins, until it's very light.
Put blobs on a cookie sheet no larger than a teaspoon. I tried doing cookie scoops full (1 Tbs) and they weren't as good. I also want to try piping them.
Bake for about 12 mins, until the edges are slightly browned. Cool on the sheet and bask in the glory.