Food recipes
Oatmeal Shortbread
Oatmeal Shortbread Ingredients: oats oats wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt Directions: Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast un...
Oatmeal Shortbread
Ingredients:
oats
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
Directions:
Preheat oven to 325.
Spread oats on a rimmed baking sheet.
Toast until fragrant and lightly browned, 4-6 minutes.
Let cool completely.
In food processor, combine flour, sugar, salt and 1/2 cup cooled oats; process until finely ground, 1 minute.
Add butter.
Pulse until mixture is the consistency of coarse meal.
Transfer to an 8" square baking pan; press firmly into bottom.
Sprinkle remaining oats on top and press gently.
Bake until firm and lightly browned, 30-35 minutes.
Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 trianges.
On a wire rack, cool completely in pan; gently invert and break along scored lines.
Ingredients:
oats
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
Directions:
Preheat oven to 325.
Spread oats on a rimmed baking sheet.
Toast until fragrant and lightly browned, 4-6 minutes.
Let cool completely.
In food processor, combine flour, sugar, salt and 1/2 cup cooled oats; process until finely ground, 1 minute.
Add butter.
Pulse until mixture is the consistency of coarse meal.
Transfer to an 8" square baking pan; press firmly into bottom.
Sprinkle remaining oats on top and press gently.
Bake until firm and lightly browned, 30-35 minutes.
Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 trianges.
On a wire rack, cool completely in pan; gently invert and break along scored lines.