the Breville Test Kitchen
Dawn’s Toasted Oat Shortbread
These shortbread are based on a cookie recipe I developed ten years ago for Valentine's Day. Those cookies required chilling and rolling and cutting into hearts, then sandwiching with Nutella. Not bad, but a little more work than I’m interested in the other 364 days of the year. To simplify things, I roll the dough into logs and refrigerate it for slicing and baking. Interesting discovery, though: while you can slice and bake these as soon as 2 hours after you make the dough, they’re definitely more tender if they sit in the fridge a bit longer. It’s a good idea to just keep a log on hand, just in case.
3 hrs total time
20 mins active time
Easy
Makes Approx 30
Ingredients
Measurements:
1 cup (2¾ oz) old fashioned rolled oats
2 cups (10½ oz) all-purpose flour
¾ tsp kosher salt
2 sticks (8 oz) unsalted butterchopped, at room temperature
¾ cup (5¼ oz) light or dark brown sugar
1 tsp vanilla extract
Cooking spray
1 large egglightly beaten, for brushing
Instructions
- 1Place the oats in a skillet or large heavy-based frying pan over medium heat. Cook, stirring often, for 8 minutes, or until lightly toasted and fragrant.
- 2Transfer the oats to a large bowl, then remove and reserve ¼ cup. Add the flour and salt to the large bowl and stir to combine.
- 3Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for 3 minutes, or until light and creamy. Scraping down the bowl if necessary. Add the vanilla and beat. Add the oat mixture and beat to combine.
- 4Turn the dough onto the countertop and shape into a disk. Divide into two portions. Shape each portion into a log (each about 2-inch in diameter). Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 5 days. Tip: Dough can be frozen at this point for up to 3 months.
- 5When ready to bake, insert the wire racks into positions 6 and 3. Set the oven to Cookies, No Fan, 350°F, for 14 minutes, confirm Rotate Remind and press Start to preheat.
- 6Lightly spray 2 sheet pans with oil and line with parchment paper.
- 7Trim the ends off the logs. Cut the logs into ¼-inch thick slices and place on the prepared sheet pans. Brush with egg and sprinkle with the reserved ¼ cup oats. Tip: If the logs are very firm, use a fine serrated knife, dipped in hot water to make slicing easier.
- 8Once preheated, place in the oven and cook for 14 minutes, rotating and swapping the pans halfway through cooking.
- 9The shortbread should be lightly golden around the edges. If not, cook them a little longer.
- 10Remove from the oven and allow to cool completely on the pans.
- 11Serve or store in an airtight container at room temperature for up to 1 week.
