Oat and Vanilla Shortbread Cookies - Rachel Allen
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
40 cookies
ingredients
- 200 g butter, softened
- 100 g icing sugar, sifted
- 1 teaspoon vanilla extract
- 200 g plain flour
- 1⁄2 teaspoon baking powder
- 100 g porridge oats
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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