Oaty shortbread
- Published: 30 Sep 08
- Updated: 18 Mar 24
These are a healthy and delicious twist on a Scottish classic – a quick and easy oaty shortbread recipe that won’t disappoint.
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Serves 8-10
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Hands on time 10 mins, plus 15-20 mins baking time
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Ingredients
- 275g porridge oats or oat flakes
- 100g plain flour, plus extra for dusting
- 150g caster sugar
- ½ tsp bicarbonate of soda
- 1 level tsp salt
- 225g butter, softened
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Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Whizz the oats in a food processor until quite fine. Add the remaining ingredients and whizz again until the dough comes together.
- On a lightly floured work surface, roll out the dough to a thickness of about 5mm. Cut into any shape with cookie cutters and place on baking trays (no need to grease or line).
- Bake in the oven for 15-20 minutes or until pale golden and slightly firm. Transfer to a wire rack to cool.
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- Recipe from October 2008 Issue
Nutrition
PER BISCUIT
Nutrition: per serving
- Calories
- 91kcals
- Fat
- 5.2g (3g saturated)
- Protein
- 1g
- Carbohydrates
- 6g (3.8g sugars)
- Salt
- 0.2g
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I have made these so many times now, work colleagues past and present can’t get enough of them. They are loved by anyone who tries them.
I did add some chocolate chip to one batch, they were good too.
I just added a teaspoon of mixed spice, didn’t notice really may need more, next time I’ll try cinnamon.
I added about 1 1/2 teaspoons vanilla extract. Loved them.