Food recipes
Oatmeal Shortbread
Oatmeal Shortbread Ingredients: butter, without salt sugars, brown wheat flour, white, all-purpose, unenriched oats salt, table spices, cinnamon, ground Directions: Preheat the oven to 350F. Line a large baking sheet...
Oatmeal Shortbread
Ingredients:
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground
Directions:
Preheat the oven to 350F.
Line a large baking sheet with parchment paper.
Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy.
In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon.
Add to the butter mixture, stirring with a wooden spoon just until combined.
Finely grind the remaining 2/3 cup oats in a blender or food, processor.
Dust a pastry cloth or other flat rolling surface with some of the ground oats.
Divide the shortbread dough in half.
Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick.
Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.
Using a sharp knife, cut each circle into 8 wedges.
Prick each wedge all over with the tines of a fork.
Transfer to the prepared baking sheet.
Bake until golden brown, 18 to 20 minutes.
Cool on a wire rack, then store in an airtight container up to 1 week.
Ingredients:
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground
Directions:
Preheat the oven to 350F.
Line a large baking sheet with parchment paper.
Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy.
In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon.
Add to the butter mixture, stirring with a wooden spoon just until combined.
Finely grind the remaining 2/3 cup oats in a blender or food, processor.
Dust a pastry cloth or other flat rolling surface with some of the ground oats.
Divide the shortbread dough in half.
Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick.
Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.
Using a sharp knife, cut each circle into 8 wedges.
Prick each wedge all over with the tines of a fork.
Transfer to the prepared baking sheet.
Bake until golden brown, 18 to 20 minutes.
Cool on a wire rack, then store in an airtight container up to 1 week.