Rolled Oats Shortbread
Indulge in the buttery, crumbly perfection of Rolled Oats Shortbread, a delightful twist on the classic treat! This easy-to-make recipe combines the comforting nuttiness of rolled oats with the rich creaminess of unsalted butter, creating a texture that's both tender and satisfyingly crisp. Flavored with a touch of vanilla and just the right amount of sweetness, these shortbread cookies showcase a simple yet elegant flavor profile. Perfectly golden and lightly pricked with decorative fork patterns, these cookies are ideal for afternoon tea, holiday gatherings, or everyday snacking. Ready in just 40 minutes and made with pantry staples like all-purpose flour, cornstarch, and granulated sugar, this is a must-try recipe for anyone who loves homemade baked goods with a wholesome twist. Store them in an airtight container for up to a week—if they last that long! Keywords: rolled oats shortbread, buttery shortbread recipe, oat cookies, easy shortbread cookies, homemade baked goods.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 100 grams rolled oats
- 50 grams cornstarch
- 0.25 teaspoon salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, rolled oats, cornstarch, and salt.
Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until the dough comes together and is evenly combined.
Turn the dough out onto a lightly floured surface. Gently roll it out to about 1/2 inch (1.3 cm) thickness.
Use a cookie cutter or knife to shape the dough into desired pieces (e.g., squares, circles, or rectangles). Arrange the shaped shortbread pieces on the prepared baking tray, leaving a small gap between them.
Using a fork, gently prick the surface of each piece to create a decorative pattern and to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
Remove from the oven and let the shortbread cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the rolled oats shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 326.9 g | 119% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 100.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 648 mg | 14% | |
*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.
