Brown Sugar and Oatmeal Shortbread
Indulge in the irresistible charm of Brown Sugar and Oatmeal Shortbread, a buttery, melt-in-your-mouth treat that combines the cozy sweetness of light brown sugar with the rustic texture of rolled oats. This quick and simple recipe, ready in under an hour, transforms pantry staples into a golden, crumbly masterpiece that’s perfect for snacking or sharing. The secret lies in its delicate balance of flavors—rich, creamy butter, a hint of vanilla, and a touch of salt come together to create layers of comfort in every bite. Baked in a single pan and easily cut into squares, this versatile shortbread is ideal for everything from holiday cookie trays to mid-morning coffee breaks. Delightfully crisp and subtly sweet, these oatmeal shortbread bars stay fresh for days, making them a go-to recipe for lasting homemade satisfaction.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams light brown sugar, packed
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 100 grams rolled oats
- 1 teaspoon salt
Instructions
Preheat your oven to 160°C (325°F). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large mixing bowl, cream the unsalted butter and light brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, rolled oats, and salt until evenly combined.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough forms. Be careful not to overmix.
Transfer the dough to the prepared baking pan. Using your hands or the back of a spoon, press the mixture firmly and evenly into the pan to form a compact layer.
Using a fork, prick the surface of the dough all over to ensure even baking.
Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are lightly golden and the top is set.
Remove the pan from the oven and allow the shortbread to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the shortbread out of the pan. Place on a cutting board and slice into 16 squares or rectangles.
Store the shortbread in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 98.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
