Whipped Shortbread Cookies
Whipped Shortbread Cookies are buttery and have no rising agents or eggs as the cornflour is the thickener in this shortbread recipe. You can pipe them into a normal rosette shape but I think they look more vintage piped into poodles with chocolate bow ties. I would like to note that I used melted chocolate chips as they keep there shape once set. The video tutorial shows you how to pipe bear heads as well as the traditional rosette shape.
Method
Whipped Shortbread Cookies are made extra cute piped into a poodle shape. Preheat oven to 180c.
- First whip the room temperature butter with a paddle attachment. Now add the caster sugar and whip for 2 minutes until the butter turns light yellow in colour nearly white. This is the whipped part of the whipped shortbread.
- Now go ahead and sift in the corn flour and plain flour. Remember we are making shortbread so no egg or baking is needed in this recipe.
- Mix flour in with spatula until just combined. Fill dough in a piping bag with a small, closed star nozzle.
Piping The Poodle Cookie
To pipe the poodle. Pipe the ears in towards the head.
Then pipe a rosette on top. Pipe a star for the muzzle
then the back feet inwards and two long front legs.
Then bake in the oven for 10 minutes until just golden brown. You can create other shapes like bears or an original rosette shape.
Using some melted chocolate pipe the dots for the eyes and nose. And a cute little bow.
These are great gift idea.
My stuffed cookie digital eBook is coming out soon. And will be available on my blog kuchen and krumb.com.
If you want more cookie recipe ideas try the Pumpkin Spice Snickerdoodles or Chewy Pumpkin Cookies.
Equipment
- 1 8X8 square tine
Ingredients
- 135 g Butter Room Temperature
- 45 g Caster Sugar
- 135 g Plain Flour
- 45 g Cornflour
- 25 g Milk Chocolate
Instructions
- Preheat oven to 180c. First whip the room temperature butter with a paddle attachment.
- Now add the caster sugar and whip for 2 minutes until the butter turns light yellow in colour nearly white. Now go ahead and sift in the corn flour and plain flour.
- Mix flour in with spatula until just combined. Fill dough in a piping bag with a small, closed star nozzle.
- To pipe thepoodle. Pipe the ears in towards the head. Then pipe a rosette on top. Pipe astar for the muzzle then the back feet inwards and two long front legs. Then bakein the oven for 10 minutes until just golden brown. You can create other shapeslike bears or an original rosette shape.
- Using some melted chocolate pipe the dots for the eyes and nose. And a cute little bow. The bears have need a smile. And the rosette biscuits get sandwiched together.
