I love a piping hot cup of British style tea made with milk and sugar. When I’ve been having a stressful month I love nothing more than a quiet rainy day with a nice cup of tea and a book. What could possibly make this day better? Well a delicious shortbread recipe wouldn’t be the WORST option!
Shortbread is simple to make and is full of crispy, buttery flavor. My favorite recipe replaces some of the white flour with toasted oatmeal. You get whole grains without sacrificing any flavor. Once you’re done baking make your lazy day complete with few hours of Pride and Prejudice (the BBC miniseries with Colin Firth is my favorite) or check out the new Outlander series on Starz, you’ll feel right at home with your tea and shortbread.
- 1 cup plus 3 tablespoons old-fashioned rolled oats not quick-cooking
- 1 1/2 cups unbleached, all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup confectioners’ sugar
- 1 tsp salt
- 16 tbsp cold unsalted butter
Preheat oven to 325 degrees. Spread oats on a baking sheet. Toast until lightly browned, 4 to 6 minutes. They will begin to smell fragrantly when they adequately toasted. Let the oats cool to room temperature.
Place 1 cup of oats in a food processor and process until finely ground, about 1 minute.
Add flour, sugar, and salt; pulse 30 seconds to combine. Cut butter into 1 Tbsp chunks and place in food processor. Pulse until mixture is the consistency of coarse meal.
Transfer mix onto a baking sheet you have lined with parchment paper, press into a 9 inch by 12 inch rectangle.
Score gently into 3 inch rows, and then score each square into a triangle.
Sprinkle remaining oats on top, and press gently.
Bake until lightly browned about 30 to 35 minutes. Once pan is removed from oven use a sharp knife, immediately re-cut shortbread into squares and then triangles.
Cool completely, store in an airtight container.
I hope you try this recipe and indulge in a relaxing afternoon of Jane Austin or even plan a tea party with friends.
Tip: If you want to kick this shortbread up a notch try dipping half of each triangle in chocolate. Simply melt 1/2 cup of chocolate chips with 1 tsp coconut oil or shortening and dip away! Lay on parchment paper until chocolate hardens.
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