Oatmeal Shortbread

This Oatmeal Shortbread will tickle the gruff exterior and tender heart of any Scot. Unusual recipe? Definitely. Combining rolled oats with the ingredients in basic shortbread is odd - but it works! Frankie wanted to take photos as I prepared these, but lacked the necessary underwater camera.

Oatmeal Shortbread:

¾ c. (180 mL) all-purpose flour

⅔ c. (160 mL) large flake rolled oats

½ c. (125 mL) cornstarch

½ c. (125 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar)

¾ c. (180 mL) butter, softened

Preheat oven to 300 deg. F. Combine all ingredients except butter, mixing with clean hands. Add butter, rubbing between thumbs and index fingers until mixture becomes dough-like. Pat into a slightly flattened oval; chill 30 min.  

Divide chilled dough in half. On parchment-lined baking sheet, pat each into 5-½-in. (14 cm) round ½ in. (1 cm) thick. Before baking, slice each round into 8 wedges, pricking dough with fork tines. Bake 30-to-40 min. or until edges start to brown.

For more shortbread recipes, see One Click: Shortbread.