Oat and Vanilla Shortbread Cookies - Rachel Allen

“These Oat and Vanilla Shortbread Cookies are from Rachel Allen’s book Bake. These roll and slice cookies fill the kitchen with that gorgeous buttery aroma while they bake, these soft, buttery, golden melt-in your mouth cookies are additive!!”
READY IN:
1hr 5mins
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180oC (350oF), Gas mark 4.
  2. Cream the butter in a large bowl or in an electric food mixer until soft.
  3. Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
  4. Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
  5. Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
  6. Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
  7. Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
  8. Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
  9. Carefully transfer the cookies to a wire rack to cool.

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