Pin it
This awesome oat shortbread is inspired by a Scottish favorite, but I've tweaked it so you get an outside crunch and a middle that's super tender. When you mix up ground oats with rich butter, you get cookies that are just begging to be dunked in your tea.
I always make these cookies for the holidays ever since my grandma handed down her method. Don't let how simple they are fool you—every bite is a total flavor bomb and guests are always wowed.
Hearty Ingredients
- 1 cup rolled oats: that's 100 grams, ground for nutty taste and rough texture
- 1 and a half cups all-purpose flour: 210 grams for a sturdy, crumbly base
- 2/3 cup powdered sugar: 80 grams, just enough to sweeten without being too much
- 1/2 teaspoon salt: makes all the flavors pop
- 1 cup butter: soft and room temp—it’s key for that famous melt-in-your-mouth feel
Simple Step-by-Step Directions
- Cool Down and Store:
- Pull out the pan and let it chill totally before slicing or stashing them away
- Slice and Let Them Set:
- Take the batch out after baking, turn off your oven, cut along the marks while it’s hot, then stick the pan back in with the door closed for an hour so they set up beautifully
- Bake in Two Phases:
- Bake at 200°C for 10 minutes, then drop the temp to 120°C and leave them another 25-30 minutes 'til they're golden
- Shape and Score:
- Press dough into the prepared pan, flatten it evenly, and use a knife to draw out 16 triangle slices right on top
- Add the Butter:
- Toss the butter in and blend until it comes together and looks like a ball, either in the food processor or with a mixer
- Mix the Dry Stuff:
- If you're using a processor, drop in your flour, powdered sugar, plus salt, then pulse just a few times. If you're going old school, grab a whisk and stir them up in a big bowl
- Grind the Oats:
- Blend your rolled oats up in a food processor until they look like flour. How fine you go will decide how your cookies feel
- Get the Oven Ready:
- Fire up your oven to 200°C and lightly grease a round cake tin or springform (20 cm)
Pin it
Handy Things to Know
My hands-down favorite part is truly the butter—pick the tastiest butter you can, since that's the secret to their big flavor and richness. When I was a kid, I first tried them at my Scottish grandma’s place, curled up by her fireplace, and I’ve never forgotten it.
Storage and Freshness Tips
Pop your oat cookies in a metal box with parchment between layers and they'll be great for two weeks at room temp. Don’t chill them in the fridge or they might turn weird, but you can freeze them for up to three months in a tight container.
Fun Twists to Try
Make it your own with a bunch of swaps. Lemon or orange zest brings a fresh zing. For more of a treat, add 100 grams of dark chocolate chips. Craving something extra hearty? Swap a bit of the regular flour for whole wheat—that boosts the flavor and gives a nutrition kick.
Pairings and Ideas
They're a dream with a mug of black coffee or Earl Grey. If you want dessert, plop a scoop of vanilla ice cream and pile on some berries. In Scotland, they're classic with whisky for cozy winter evenings.
Frequently Asked Questions
- → Can I use oat flour right away?
Yes! If you already have oat flour, you can skip blending the oats and use it directly.
- → What can I swap the butter with?
You can try margarine or a dairy-free alternative, but the flavor might change slightly.
- → How do I make them extra crispy?
Baking at the right temperature and letting them cool in the switched-off oven gives them that perfect crunch.
- → Can I customize them with extras?
For sure! Mix in chocolate chips, dried fruits, or spices like cinnamon to add your own twist.
- → How long can I keep them fresh?
Store them in an airtight container away from moisture, and they'll stay fresh for about a week.