This easy Shortbread recipe is full of crispy, buttery flavor. It replaces some white flour with toasted oatmeal; whole grains without sacrificing flavor.
- 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.
Kick this shortbread up a notch by 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.
- Serving Size: 1 piece
- Calories: 100
Keywords: easy oatmeal shortbread, shortbread