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 Pub date
2008-01-08

Oatmeal Shortbread

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Oatmeal Shortbread
Source: Canadian Living
(Modified for Gluten-free)
Yield: 6 dozen, small round cookies
* pure oat products
1 cup Butter, softened 250 ml
¾ cup
Brown sugar, lightly
packed 175ml
2 tsp Vanilla extract 10 ml
2 cup Oat flour * 500 ml
1 cup
Oats, rolled, old
fashioned* 250 ml
 cup Rice flour 150 ml
Cream together butter and brown sugar, blend
in vanilla. Gradually work in 1¾ cups of the oat
flour, the rice flour and the rolled oats, using a
spoon or clean hands. Chill for about 20
minutes.
Roll out on lightly floured surface, using the
reserved oat flour, to about ¼ inch (5mm)
thickness OR roll between two pieces of waxed
paper that have been lightly floured. Place on
un-greased baking sheets; prick with fork.
Bake at 325°F oven for 20 minutes or until
lightly browned. Transfer to wire racks to cool.
1 cookie has 4 grams of oats (flour and rolled
oats totaled).


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