GINGER OAT SHORTBREAD
This is a more traditional Scottish shortbread that I adapted from King Arthur flour. These are really short!
Provided by godbreathed01
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
- Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.
- Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.
- Bake in 350°F oven 35-45 min until edges are a moderate brown color.
- Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.
- Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!
Nutrition Facts : Calories 250.3, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 184.3, Carbohydrate 24.8, Fiber 1.1, Sugar 8.4, Protein 2.7
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