Ken Lima-Coelho of the Heebee-Jeebees is one of my favourite people at CBC. When he raved about his wife’s amazing whipped shortbread-a variety I tend to not make myself-I had to give them a go. If there was one single quintessential North American Christmas cookie, this light, sandy-textured shortbread with the little bit of glac√© cherry on top might just beat out the gingerbread man. It’s been at least ten years since I’ve whipped shortbread; I tend to default to the dense, Scottish kind. But Ken and Tara persuaded me to give it a go this year. You make it by beating the butter until it’s very light, then adding icing sugar (which amounts to 1/4 cup of regular sugar so really lower in sugar than most cookies, although they don’t taste it) and a high quantity of cornstarch, which lacking gluten, gives it a chalky, as Ken put it, texture. In a good way. The formula for whipped shortbread is pretty standard: butter, sugar,Continue reading

0
Share