This sophisticated twist on shortbread makes an elegant holiday gift. Tie a few wedges in pretty ribbon or stack them in a box – either way they're sure to be well received.
- Portion size 16 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1/2 cup large-flake rolled oats
- 1 cup unsalted butter softened
- 1/2 cup packed Demerara sugar
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon salt
- 1 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons large-flake rolled oats
MethodOn baking sheet, bake oats in 325?F (160?C) oven until lightly toasted, 7 to 10 minutes. Let cool.
In large bowl, beat butter, sugar and salt until fluffy. In separate bowl, whisk flour, cornstarch and oats; stir into butter mixture just to combine.
Press into parchment paper–lined 9-inch (2.5 L) springform pan. Score into 12 to 16 wedges.
Topping: Prick wedges with fork; sprinkle with oats and press lightly into dough.
Bake in 325?F (160?C) oven until browned, about 50 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely.
Nutritional facts Per each of 16 wedges: about
- Sodium 77 mg
- Protein 2 g
- Calories 192.0
- Total fat 12 g
- Potassium 53 mg
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
- Iron 6.0
- Folate 11.0
- Calcium 1.0
- Vitamin A 10.0