Ingredients
-
1
-
3
-
1/2
-
1
-
6
-
1/2
-
3/4
-
-
-
-
-
-
-
-
Directions
Brown Sugar and Oatmeal Shortbread,These have a wonderful texture – buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.,So delicious, the flavour is almost maple-like, and the texture is divine (cross between a shortbread and a cookie). I pressed into a 13X8X2 pan and this made them even crisper. I also used dark brown sugar and salted butter (omitting the salt). I will be making this again!,Absolutely Delicious!! Yummy, easy recipe that I would recommend to anyone! I served it at a gathering today, and people were complimenting me left and right 🙂 thanks!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Position a Rack in Middle of Oven and Preheat Oven to 350f. |
|
2
Done
|
Prepare 9x9x2-Inch Square or 11x7x2-Inch Baking Tray by Lining With Parchment or Greasing With Butter. |
|
3
Done
|
Sift Flour, Cornstarch, Salt and Cinnamon Together Onto Wax Paper or Medium Bowl; Set Aside. |
|
4
Done
|
Beat Butter and Brown Sugar Together in a Large Bowl, Until Smooth and Fluffy. |
|
5
Done
|
Using Low Speed (if Using Electric Mixer), Mix in Flour Mixture, Until Dough Comes Together in Big Clumps. |
|
6
Done
|
Add in Oatmeal, Mixing Just to Distribute Evenly. |
|
7
Done
|
Press Dough Evenly Into Prepared Tray. |
|
8
Done
|
Bake For 25 Mins, Until Top Is Light-Brown. |
|
9
Done
|
Remove from Oven and Immediately Cut Shortbread Into Squares (6 Rows Lengthwise, 4 Rows Across), Cutting Through to the Bottom. |
|
10
Done
|
Cool Thoroughly in the Pan and Remove Shortbread from Pan Using a Spatula. |
|
11
Done
|
the Shortbread Will Become Crisp on the Outside as It Cool, but Remain Slightly Soft Inside. |
|
12
Done
|
Store Cooled Shortbread in an Airtight Contained For Up to 4 Days or Freeze. |
