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Total Time
55mins
Prep 20 mins
Cook 35 mins

Another Martha Stewart recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4-6 minutes. Let cool completely.
  2. In food processor, combine flour, sugar, salt and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8" square baking pan; press firmly into bottom. Sprinkle remaining oats on top and press gently.
  3. Bake until firm and lightly browned, 30-35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 trianges. On a wire rack, cool completely in pan; gently invert and break along scored lines.