I was in my local supermarket and looking for some biscuits for my son to take back to University with him. I always make him a snack parcel to take back! While I was looking I saw some shortbread biscuits that were oat shortbread and I had never heard of these before.
As you know I like a challenge and I made a note on my phone and when I got home decided to have a go! Once I had the ratios of oats, flour and butter correct I decided to add some cornflour to the final version as I always think it makes my shortbread have a melt in the mouth texture.
They are really delicious with the texture of shortbread but with the buttery and creamy oat flavours. I added a bit of salt too which really enhanced the flavour profile.
Perfect with the obligatory cup of tea in my house but nice with a coffee too.
Start by pre-heating the oven to 180°C (160°C fan) and line two baking trays with baking parchment.
Place the oats in a food processor and blitz until they are broken down but not fine like flour.
Then add the flour, cornflour, sugar. salt and butter.
Mix until the dough starts to clump together.
Tip it out into a floured surface and bring the dough together into a ball.
Roll the dough out to a thickness of approximately ½cm. Using a 6cm round cutter, cut out the biscuits.
Place the biscuits on the prepared trays. They will spread slightly.
Bake for 20 minutes until they are just starting to go golden round the edges.
Leave on the tray for 10 minutes before placing them on a wire cooling rack to cool completely.
Oat Shortbread Biscuits
Sarah’s servings: 28
Sarah’s skill: Easy
Baking time: 20 minutes
INGREDIENTS
280g porridge oats
100g plain flour
40g cornflour
125g caster sugar
1 tsp salt
225g unsalted butter, softened
METHOD
Pre-heat the oven to 180°C (160°C fan) and line two baking trays with baking parchment.
Place the oats in a food processor and blitz until they are broken down but not fine like flour.
Then add the flour, cornflour, sugar, salt and butter.
Mix until the dough starts to clump together.
Tip it out into a floured surface and bring the dough together into a ball.
Roll the dough out to a thickness of approximately ½cm. Using a 6cm round cutter, cut out the biscuits and place on the prepared trays. They will spread slightly.
Bake for 20 minutes until they are just starting to go golden round the edges.
Leave on the tray for 10 minutes before placing them on a wire cooling rack to cool completely.
Equipment Used
SARAHS EXTRA SLICE
You can freeze these biscuits for up to 3 months.
You do not need to chill the dough before baking.
You could add some spice eg cinnamon to the recipe if you like.
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