These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Brown Sugar and Oatmeal Shortbread. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Brown Sugar and Oatmeal Shortbread in your home. Then, follow these steps below to serve Brown Sugar and Oatmeal Shortbread for your family or friends.
1 unbleached all-purpose flour
1 ground cinnamon
6 unsalted butter
1/2 light brown sugar
3/4 old-fashioned oatmeal
If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Brown Sugar and Oatmeal Shortbread in your home by yourself.
Position a rack in middle of oven and preheat oven to 350°F.
Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
Using low speed (if using electric mixer, mix in flour mixture, until dough comes together in big clumps.
Add in oatmeal, mixing just to distribute evenly., Press dough evenly into prepared tray.
Bake for 25 mins, until top is light-brown.
Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across, cutting through to the bottom.
Cool thoroughly in the pan and remove shortbread from pan using a spatula.
The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
Store cooled shortbread in an airtight contained for up to 4 days or freeze.
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