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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Unlike a more traditional Scots shortbread, which would likely have ground oats, this recipe uses rolled oats, which gives it a hearty, crunchy texture that would be delicious crumbled over yogurt, or even in a bowl with milk like granola. Adapted by Robin Bellinger at Serious Eats, from a recipe originally in _Martha Stewart's Quick Cook_. Ingredients:
3 1/2 cups rolled oats |
1/4 cup all-purpose flour |
1/2 teaspoon table salt |
2/3 cup light brown sugar |
12 tablespoons unsalted butter (1 1/2 sticks) |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F Butter a 9 square baking dish. Cut a piece of heavy-duty aluminum foil about 20 by 8 1/2 , place into baking dish and butter that as well.
2. Toss oats, flour, salt and sugar in a large bowl. Work butter and vanilla into flour with fingers or a wooden spoon, until coarsely crumbly and uniform.
3. Pack mixture into prepared baking pan. Place in preheated oven for 20-30 minutes, until golden brown. Cool 20-30 minutes in pan; lift out using foil sling and place on a rack until completely cool before cutting into 2 squares.
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