Oaty shortbread

Name: Oaty shortbread
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 275g porridge oats or oat flakes; 100g plain flour, plus extra for dusting; 150g caster sugar; ½ tsp bicarbonate of soda; 1 level tsp salt; 225g butter, softened

Easy
October 2008

Easy
October 2008

Serves 8-10
Hands on time 10 mins, plus 15-20 mins baking time

These are a healthy and delicious twist on a Scottish classic, an oaty shortbread recipe that will never disappoint.

Nutrition: per serving

Calories: 91kcals
Fat: 5.2g (3g saturated)
Protein: 1g
Carbohydrates: 6g (3.8g sugars)
Salt: 0.2g

Nutrition: per serving

Calories: 91kcals
Fat: 5.2g (3g saturated)
Protein: 1g
Carbohydrates: 6g (3.8g sugars)
Salt: 0.2g

PER BISCUIT

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Ingredients

275g porridge oats or oat flakes
100g plain flour, plus extra for dusting
150g caster sugar
½ tsp bicarbonate of soda
1 level tsp salt
225g butter, softened

275g porridge oats or oat flakes
100g plain flour, plus extra for dusting
150g caster sugar
½ tsp bicarbonate of soda
1 level tsp salt
225g butter, softened

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Whizz the oats in a food processor until quite fine. Add the remaining ingredients and whizz again until the dough comes together.
On a lightly floured work surface, roll out the dough to a thickness of about 5mm. Cut into any shape with cookie cutters and place on baking trays (no need to grease or line).
Bake in the oven for 15-20 minutes or until pale golden and slightly firm. Transfer to a wire rack to cool.

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Whizz the oats in a food processor until quite fine. Add the remaining ingredients and whizz again until the dough comes together.
On a lightly floured work surface, roll out the dough to a thickness of about 5mm. Cut into any shape with cookie cutters and place on baking trays (no need to grease or line).
Bake in the oven for 15-20 minutes or until pale golden and slightly firm. Transfer to a wire rack to cool.

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