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    You are in: Home / Recipes / Oatmeal Shortbread Recipe
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    Oatmeal Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    DrGaellon's Note:

    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_.

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    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Oatmeal Shortbread

    Serving Size: 1 (39 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 186.8
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 5.6 g
    Cholesterol 22.9 mg
    Sodium 78.1 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 1.7 g
    Sugars 9.1 g
    Protein 3.1 g

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