Oaty shortbread

Oaty shortbread
  • Serves icon Serves 8-10
  • Time icon 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
Calories
91kcals
Fat
5.2g (3g saturated)
Protein
1g
Carbohydrates
6g (3.8g sugars)
Salt
0.2g

PER BISCUIT

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

Method

  1. 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.
  2. 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).
  3. 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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