A slight twist on the classic shortbread: 3:2:1 ratio of flour:butter:sugar, that replaces most the plain flour with ground oats and adds a little extra sugar to balance the oats and add extra chew.
- 250g oats (rolled or whole)
- 50g plain flour
- 200g salted butter
- 120g caster sugar
- 1 teaspoon vanilla extract
- 5g salt
- Food processor or grain mill to grind oats
- Two 20cm round cake tins
Pre-heat oven to 140°C.
Cream together butter, sugar, vanilla extract, and salt.
Put rolled oats in a food processor for 30 seconds to grind them up. Or put some whole oats through a medium coarse setting on a home mill.
Add the ground oats and plain flour to the creamed butter and sugar and gently combine.
Butter two 20cm round cake tins and divide the mixture between them (around 310g each). Press the mixture down until it reaches the edge and covers the base of each tin evenly.
Prick the top of each mixture all over with a fork - in a decorative a pattern if you like.
Place both tins in the oven and bake at 140°C for 45 minutes or until just beginning to turn golden at the edges.
After removing the shortbreads from the oven, leave them in their tins for a minute or two, then place a cutting board over each tin and flip it over to release the shortbread. Remove each tin and immediately cut the shortbread into 12 slices - pizza style - then allow to cool fully.
Prev: Rye and caraway seed bread