Crunchy oat cookies (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (about 225 grams) of soft butter at room temperature
02 -
80 grams of powdered sugar
03 -
210 grams of all-purpose flour
04 -
½ teaspoon of salt
05 -
100 grams of oatmeal (or ⅓ cup oat flour)
# Instructions:
01 -
Set your oven to heat up to 200°C (400°F). Lightly grease a round pan, 20 cm wide, or a springform pan.
02 -
Throw the oats into a blender or food processor and blend them until they're as fine as flour. Skip this if oat flour is being used.
03 -
If you're using a food processor, toss in the all-purpose flour, sugar, and salt, and give it a quick mix. Doing it by hand? Combine oat flour and the dry things in a mixing bowl and whisk it up.
04 -
Mix the butter in until everything forms a nice, even dough. You can use a food processor or an electric mixer for this step.
05 -
Press the dough into your greased pan and cut it into 16 sections with a knife.
06 -
Bake for 10 minutes at 200°C (400°F). Then lower the oven temperature to 120°C (250°F) and let it cook for 25 to 30 minutes until the edges are golden brown.
07 -
Once out of the oven, grab a sharp knife and cut through the lines you marked earlier.
08 -
Put the pan back into the oven, but keep the oven turned off. Let it sit inside for an hour with the oven door shut so the shortbread can dry out and turn crispy.
09 -
Take the pan out. Wait until it's completely cool before removing it from the pan.
# Notes:
01 -
Make sure to let the shortbread dry in the turned-off oven if you want it extra crispy.