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    You are in: Home / Recipes / Brown Sugar and Oatmeal Shortbread Recipe
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    Brown Sugar and Oatmeal Shortbread

    Brown Sugar and Oatmeal Shortbread. Photo by Juju Bee

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    WaterMelon's Note:

    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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    Units: US | Metric


    1. 1
      Position a rack in middle of oven and preheat oven to 350°F.
    2. 2
      Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
    3. 3
      Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
    4. 4
      Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
    5. 5
      Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
    6. 6
      Add in oatmeal, mixing just to distribute evenly.
    7. 7
      Press dough evenly into prepared tray.
    8. 8
      Bake for 25 mins, until top is light-brown.
    9. 9
      Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
    10. 10
      Cool thoroughly in the pan and remove shortbread from pan using a spatula.
    11. 11
      The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
    12. 12
      Store cooled shortbread in an airtight contained for up to 4 days or freeze.

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    Ratings & Reviews:

    • on December 08, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2005


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Brown Sugar and Oatmeal Shortbread

    Serving Size: 1 (20 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 100.8
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.6 g
    Cholesterol 15.2 mg
    Sodium 51.3 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 0.4 g
    Sugars 4.4 g
    Protein 1.0 g

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