Ginger Oat Shortbread

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READY IN: 45mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
  • Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.
  • Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.
  • Bake in 350°F oven 35-45 min until edges are a moderate brown color.
  • Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.
  • Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!
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