This recipe for Oatmeal Shortbread is a simple butter shortbread with oatmeal, which gives it a little bit more chew and color. While we usually think of Scottish shortbread as not much more than butter, sugar and flour, oats can also be found in very old shortbread recipes from Scotland. Plus, oats are the national grain of Scotland.
Ingredients
3/4 cup all-purpose flour
2/3 cup oats quick oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Directions
- Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle. Preheat oven to 300F. Roll out dough to scant 1/4″ thickness in between two sheets of waxed paper, parchment paper or plastic wrap. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Baking time (and yield) will depend on cookie size. Remove and cool completely on wire rack. Store in airtight container at room temperature.
Notes
- Image by ajst68. Used with permission.
