Buttery oat cookies (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (about 225 grams) of room-temperature butter
02 -
½ teaspoon of salt
03 -
80 grams of powdered sugar
04 -
210 grams of regular flour
05 -
100 grams of oat flakes (or ⅓ cup of oat flour)
# Instructions:
01 -
Turn your oven to 200°C (400°F) and grease a 20 cm round cake pan or springform pan lightly.
02 -
Use a blender or food processor to grind the oat flakes into fine powder. Skip this if you're already using oat flour.
03 -
If you're using a food processor, add the flour, sugar, and salt to the bowl and give it a quick mix. Doing it manually? Just whisk the oat flour and dry stuff in a mixing bowl.
04 -
Drop the butter in and mix everything until it forms a smooth dough. You can do this with a food processor or an electric mixer.
05 -
Spread out the dough in your prepared pan and use a knife to divide it into 16 equal sections.
06 -
Put it in the oven for 10 minutes at 200°C (400°F). Then lower the temperature to 120°C (250°F) and bake for another 25–30 minutes until the edges turn golden.
07 -
Once it's out of the oven, use a sharp knife to cut along the lines you made earlier.
08 -
Place it back in the oven, but this time with the oven switched off and still warm. Leave it inside for an hour with the door shut to dry and crisp up.
09 -
Take it out of the oven and let it cool all the way before removing it from the pan.
# Notes:
01 -
To get a crunchier texture, don't skip letting the shortbread dry in the warm oven.