Canadian Whipped Shortbread

    40 minutes

    This is the shortbread recipe my mom makes at Christmas and is still my favourite. Melts in your mouth.

    20 people made this

    Makes: 4 to 5 dozen

    • 340g softened butter
    • 90g icing sugar
    • 280g plain flour
    • 90g cornflour
    • halved glaced cherries, to decorate

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Using an electric whisk, cream the butter and sugar until fluffy. Gradually add plain flour and cornflour, whisking until well blended.
    2. Using a heaped teaspoon for each biscuit, roll into balls with floured hands to prevent sticking. Place on a baking tray lined with baking paper, about 2 to 3cm apart. Gently press down on each biscuit with a floured fork, then place a halved glace cherry in the centre.
    3. Bake at 150 degrees C for 20 minutes or until bottoms are lightly browned. Cool for 5 minutes before moving from baking tray to wire racks.

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    Reviews and Ratings
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    Reviews in English (7)


    These cookies worked perfectly and are absolutely delicious. I was worried the dough was too soft but it’s not, so trust the measurements.  -  23 Dec 2017


    Just 5 reviews for such yummy cookies 😳! Whenever I try a recipe I respect the contributor's efforts by changing nothing. For the first time I halved the recipe because of not having much reviews and also baked just 4 because my daughter tasted the mix and said it wasn't sweet enough. I wish I trusted the recipe and made big batch. Never mind, another batch just out from oven. Exact half of recipe made 24 cookies of 1 teaspoon dough each. I used unsalted butter as I always use in baking and it didn't alter the taste. These cookies are just die for. Thank you so much for sharing. This recipe goes in my favourites ❤️!  -  06 Dec 2017


    I bake for a voluntary group and these cookies elicit compliments and smiles every time. Plus they look so cheerful, melt in the mouth and are not overly sweet. Every time I can't think of what to make next, I return to this recipe very happily.  -  14 Oct 2017  (Review from Allrecipes UK & Ireland)