Brown Sugar and Oatmeal Shortbread

Recipe by WaterMelon
READY IN: 55mins




  • Position a rack in middle of oven and preheat oven to 350°F.
  • Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
  • Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
  • Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
  • Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
  • Add in oatmeal, mixing just to distribute evenly.
  • Press dough evenly into prepared tray.
  • Bake for 25 mins, until top is light-brown.
  • Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
  • Cool thoroughly in the pan and remove shortbread from pan using a spatula.
  • The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
  • Store cooled shortbread in an airtight contained for up to 4 days or freeze.