Prep 5 mins
Cook 30 mins
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
- 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
- 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.
- 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.
- 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.