Brown Sugar and Oatmeal Shortbread

"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."
 
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photo by Juju Bee photo by Juju Bee
photo by Juju Bee
photo by Juju Bee photo by Juju Bee
Ready In:
55mins
Ingredients:
7
Serves:
24
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ingredients

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directions

  • 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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Reviews

  1. So delicious, the flavour is almost maple-like, and the texture is divine (cross between a shortbread and a cookie). I pressed into a 13X8X2 pan and this made them even crisper. I also used dark brown sugar and salted butter (omitting the salt). I will be making this again!
     
  2. Oooo! These were very good. I loved the crunchiness of the peices from the edge! The only thing I would do different is next time I will not add salt, but just use salted butter instead, as I think it was just a tad bit too salty, but all in all I thought they were great Watermelon! Thanks!
     
  3. Absolutely Delicious!! Yummy, easy recipe that I would recommend to anyone! I served it at a gathering today, and people were complimenting me left and right :) thanks!
     
  4. OH this was just what the doctor ordered for my craving for oatmeal and my love of shortbread. All I had on hand was dark brown sugar and it came out wonderful. This is a keeper that will be made plenty around my house.
     
  5. This is absolutely delicious. I even had to use part margarine because I was out of butter and I overcooked it just a bit and it was STILL addictively good. I made a double recipe and it didn't last 24 hours. As a side note, just for info, someone dropped one on the floor and one of my snackaholic dogs got it and for the rest of the day, he stood watch in the kitchen, hoping and praying someone would drop another crumb.
     
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RECIPE SUBMITTED BY

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">
 
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