Oat Demerara Shortbread

Oat Demerara Shortbread IMAGE Author: Canadian Living Credits: Oat Demerara Shortbread IMAGE

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

Ingredients

  • 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
Topping:
  • 2 tablespoons large-flake rolled oats

Method

On 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

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oat Demerara Shortbread

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