250 g Oats (rolled or whole)
50 g Plain flour
200 g Salted butter
120 g Caster sugar
1 ts Vanilla extract
5 g Salt
MMMMM-------------------------EQUIPMENT------------------------------
Food processor or grain
-mill; to grind oats
2 Round cake tins (20 cm)
A slight twist on the classic shortbread: 3:2:1 ratio of
flour:butter:sugar, that replaces most the plain flour with ground
oats and adds a little extra sugar to balance the oats and add extra
chew.
Pre-heat oven to 140°C.
Cream together butter, sugar, vanilla extract, and salt.
Put rolled oats in a food processor for 30 seconds to grind them up.
Or put some whole oats through a medium coarse setting on a home mill.
Add the ground oats and plain flour to the creamed butter and sugar
and gently combine.
Butter 2 round cake tins (20 cm) and divide the mixture between them
(310 g ea). Press the mixture down until it reaches the edge and
covers the base of each tin evenly.
Prick the top of each mixture all over with a fork - in a decorative a
pattern if you like.
Place both tins in the oven and bake at 140°C for 45 minutes or
until just beginning to turn golden at the edges.
After removing the shortbreads from the oven, leave them in their
tins for a minute or two, then place a cutting board over each tin
and flip it over to release the shortbread. Remove each tin and
immediately cut the shortbread into 12 slices - pizza style - then
allow to cool fully.
