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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_. http://bit.ly/df9s38
Units: US | Metric
Serving Size: 1 (39 g)
Servings Per Recipe: 16