Oat and Vanilla Shortbread Cookies - Rachel Allen

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READY IN: 1hr 5mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180oC (350oF), Gas mark 4.
  • Cream the butter in a large bowl or in an electric food mixer until soft.
  • Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
  • Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
  • Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
  • Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
  • Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
  • Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
  • Carefully transfer the cookies to a wire rack to cool.
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