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This oat shortbread is a Scottish favorite I tweaked to make every bite crunchy on the outside and melt-in-your-mouth in the center. Grinding oats and mixing them with lots of rich butter gives you cookies that are hard to stop eating, especially paired with tea.
I whip up these oat shortbreads every holiday since my grandma taught me the trick. They look plain but everyone’s wowed by how good they taste.
Tasty Ingredients
- 1 cup oats: about 100 grams, for that rustic bite and hint of nutty flavor
- 1 cup unsalted butter: room temp, this is what makes everything totally tender
- 1/2 teaspoon salt: brings out the flavors big time
- 2/3 cup powdered sugar: that's 80 grams, sweetens but doesn’t overdo it
- 1 1/2 cups all-purpose flour: about 210 grams, gives the perfect structure
Step-by-Step Simple Directions
- Chill and serve:
- Let your shortbread cool down completely before digging in or tucking them away
- Slice and dry:
- After baking, grab a sharp knife and cut all the way through your marked triangles. Pop the pan back into the oven (it's off now!) with the door closed for an hour
- Bake in two hits:
- Bake your dough for 10 minutes at 200°C, then turn the oven down to 120°C and let them bake 25–30 minutes more, until golden
- Shape and score:
- Press the dough into your pan so it's nice and flat, then use a knife to gently outline 16 triangle slices
- Mix in the butter:
- Add butter and keep going until everything clumps into a smooth dough that pulls away from the bowl sides
- Combine dry stuff:
- Toss the flour, sugar, and salt with your oats in a big bowl and give it a good mix or quick pulses in your food processor
- Prep the oats:
- Grind up your oats in a food processor or blender until you’ve got a fine powder. How fine you want them totally changes the cookie texture
- Get your pan ready:
- Fire up your oven at 200°C and lightly grease a 20cm round cake pan or a springform, so turning out the cookies later is no fuss
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Good to Know
Honestly, my favorite part is splurging on good butter. Pick the best you can find, it makes every bite super rich. I always think of my Scottish grandma’s home when I taste these again.
Keeping Them Fresh
Keep your oat cookies at their best by layering them in a tin with parchment in between. They’ll stay tasty for two weeks at room temp. Don’t refrigerate—they lose their great texture. Freezer? Yup, just pack them air-tight and they’ll last for three months.
Fun Ways to Switch It Up
Make them yours. Throw in a little orange or lemon zest for citrus zip. Some dark chocolate chips—about 100g—are awesome for a richer bite. Or swap some regular flour for whole wheat, if you want a nuttier, fuller flavor.
How to Serve
These go so well with a mug of Earl Grey or bold coffee. You can fancy them up with a scoop of vanilla ice cream and a handful of berries for dessert. In Scotland, they’re even enjoyed with some whisky on a chilly evening.
Frequently Asked Questions
- → Can I skip blending oats and just use oat flour?
Yep! If you already have oat flour, feel free to skip the blending step entirely.
- → What can I substitute for butter?
You can go with plant-based margarine or lactose-free options. The flavor might shift a bit, but it works.
- → How do I get the cookies super crispy?
The trick is in the baking—set a controlled temperature, then turn off the oven and let them fully dry as they cool inside.
- → Can I customize these cookies?
Totally! Toss in chocolate chips, dried fruits, or spices like cinnamon to make them your own.
- → How long can I store these cookies?
Once they’re cool, keep them in an airtight container away from moisture. They should stay good for about a week.