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Friday, May 1, 2015

Brown Sugar And Oatmeal Shortbread

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • Servings: 24
  • 1 cup unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 ounces unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 3/4 cup old-fashioned oatmeal (not quick-cooking)

Recipe

  • 1 position a rack in middle of oven and preheat oven to 350°f.
  • 2 prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
  • 3 sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
  • 4 beat butter and brown sugar together in a large bowl, until smooth and fluffy.
  • 5 using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
  • 6 add in oatmeal, mixing just to distribute evenly.
  • 7 press dough evenly into prepared tray.
  • 8 bake for 25 mins, until top is light-brown.
  • 9 remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
  • 10 cool thoroughly in the pan and remove shortbread from pan using a spatula.
  • 11 the shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
  • 12 store cooled shortbread in an airtight contained for up to 4 days or freeze.

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