Food recipes
Toasty Oat Chocolate Chip Shortbread
Toasty Oat Chocolate Chip Shortbread Ingredients: oats butter, without salt sugars, powdered salt, table vanilla extract wheat flour, white, all-purpose, unenriched mini semi-sweet chocolate baking chips, Directions:...
Toasty Oat Chocolate Chip Shortbread
Ingredients:
oats
butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
Directions:
1.
In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant.
Remove from heat and let cool.
2.
Line a 9x9 inch pan with parchment paper, leaving an overhang on 2 sides.
Lightly grease the parchment paper.
3.
In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes.
On low speed, beat in the salt and vanilla extract.
Using a rubber spatula, gently stir in the flour until just incorporated.
Stir in the oats and chocolate chips.
4.
Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired.
Cover the pan with plastic wrap and refrigerate for 1 hour.
5.
Preheat oven to 350 degrees F with a rack in the middle position.
Bake shortbread until golden around the edges and dry on top, about 23-30 minutes.
Let cool completely in the pan on a wire rack.
If desired, gently turn out the shortbread onto a cutting board to cut into pieces.
Because of the texture of shortbread, it might not cut so evenly.
Perfectionists beware.
Shortbread will keep, tightly covered, for 3 days.
Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations.
Ingredients:
oats
butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
Directions:
1.
In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant.
Remove from heat and let cool.
2.
Line a 9x9 inch pan with parchment paper, leaving an overhang on 2 sides.
Lightly grease the parchment paper.
3.
In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes.
On low speed, beat in the salt and vanilla extract.
Using a rubber spatula, gently stir in the flour until just incorporated.
Stir in the oats and chocolate chips.
4.
Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired.
Cover the pan with plastic wrap and refrigerate for 1 hour.
5.
Preheat oven to 350 degrees F with a rack in the middle position.
Bake shortbread until golden around the edges and dry on top, about 23-30 minutes.
Let cool completely in the pan on a wire rack.
If desired, gently turn out the shortbread onto a cutting board to cut into pieces.
Because of the texture of shortbread, it might not cut so evenly.
Perfectionists beware.
Shortbread will keep, tightly covered, for 3 days.
Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations.