Oatmeal Shortbread

"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"
 
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Ready In:
35mins
Ingredients:
6
Serves:
16
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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