Oat Flour Shortbread Cookies

July 22, 2007

Oat Flour Shortbread Cookies

Lori Adkison, Tucson CSA

This recipe works with all oat flour but a combination of oat flour with wheat flour or all-purpose flour is best. The oat flour provides a sweet nutty flavor to this classic cookie. For extra flavor try adding some fresh herbs from your garden.

1 1/2 cups flour
1/3 cup sugar
1/2 cup unsalted butter
1 1/2 tablespoons minced herbs (try tarragon, thyme or basil)
optional

Preheat oven to 300 degrees.

Butter a round cake pan and line bottom with parchment paper. Mix cream butter and sugar together. Add flour and herbs (if using) to butter mixture. Press the dough into the prepared cake pan. Use a fork to create a decorative pattern in the dough. Score the batter into wedges.

Bake shortbread until golden, approximately 40 minutes. Cool pan on a rack for 10 minutes. Run knife around edge of pan and turn out shortbread. Remove the parchment paper and turn the shortbread over. Using the score lines cut the round into wedges.

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