I don’t usually publish two posts one day after the other, but I made some shortbread today and it was too good not to share right away! My mom is turning 70 this week, and we’re having a celebration. I planned to bake a cake and asked her what cake she would like. Turns out, she’d rather have shortbread! Fine by me, so I researched some shortbread recipes and tried a few out.
First I made traditional Scottish shortbread from a recipe given to me an online friend, and then decided I’d like to supplement that with a whipped shortbread. Traditional shortbread is a sturdy and solid cookie, fyi, and whipped shortbread is made of super-fluffy dough and ends up being an airy and crumbly cookie. Technically both are shortbread, but they’re very different beasts!
I came up with this whipped shortbread recipe because I had some dark chocolate I wanted to bake with, and because I know that corn starch is often the secret ingredient to make a nicely crumbly shortbread. It’s best to use icing sugar in this recipe, as regular sugar is too grainy to give that melt-in-your-mouth effect. And, whipping your butter and then whipping your dough, gives this cookie a super-light airiness that’s just perfect for an afternoon tea.
So! Let’s make us some shortbread, shall we?
Dark Chocolate Chunk Whipped Shortbread
- 1 1/2 – 1 3/4 c. flour
- 1 tbsp. corn starch
- 1/2 cup icing sugar
- 1 c. butter, soft
- 1 pinch salt
- 1 dark chocolate bar (I used Lindt 80% cocoa), chopped
Beat butter until fluffy and lighter in colour (the butter lightens in colour due to the addition of air via the beating).
Add in other ingredients (except for chocolate chunks) and beat dough for 5-10 minutes. Will be super-duper fluffy (like, woah, fluffy!), and the dough will lighten up in colour.
Stir in chocolate chunks.
Drop in rounded spoonfuls onto an ungreased cookie sheet (ungreased because these cookies have enough fat in them already! I used a silicon baking sheet to make clean-up easier). FYI, the cookies will flatten out as they bake, so you do need to have the dough in large rounds on the cookie sheet.
Bake for 12-15 minutes in a 350 degree oven, or until the edges of the cookies are brown.
Let cool for a minute in the pan, then remove to cooling rack to cool completely.
And one last note, if you like sturdier shortbread, add in more flour and/or omit the corn starch. You do you, boo!
These are super-fluffy shortbread and will totally melt in your mouth. Plus, the combo of dark chocolate and buttery crumbliness is just too good! My mom loved them (and so did the rest of my family, including the chocolate-abhorring DH), so I’m sure you’ll love them too! Just…don’t make them if you’re trying to watch your weight, because they are way too good to only eat one. (I may have eaten four. Or five. Eh, you only live once, right?)
Next Post: Three-Ingredient Blue Cheese Pasta! An easy, yet fancy-pants weekday dinner, for when you want gourmet food in the time it takes to order fast food. Stay tuned!